Name: Mexican Chicken Salad Sandwiches
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1/2 cup plain Greek yogurt or mayonnaise; 1/4 cup red bell pepper, finely diced; 1/4 cup red onion, finely chopped; 1 small jalapeño, seeded and minced (optional); 1/4 cup fresh cilantro, chopped; 1/2 cup corn kernels (fresh or frozen, thawed); 1/2 cup black beans, rinsed and drained; Juice of 1 lime; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and pepper, to taste; 4 sandwich buns or your choice of bread; Lettuce leaves, for serving; Sliced avocado, for serving (optional)

Description

A vibrant and creamy chicken salad with zesty Mexican flavors, perfect for a refreshing sandwich that's quick to make and full of fresh ingredients.

Ingredients

2 cups cooked chicken, shredded

1/2 cup plain Greek yogurt or mayonnaise

1/4 cup red bell pepper, finely diced

1/4 cup red onion, finely chopped

1 small jalapeño, seeded and minced (optional)

1/4 cup fresh cilantro, chopped

1/2 cup corn kernels (fresh or frozen, thawed)

1/2 cup black beans, rinsed and drained

Juice of 1 lime

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper, to taste

4 sandwich buns or your choice of bread

Lettuce leaves, for serving

Sliced avocado, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the shredded chicken, Greek yogurt (or mayonnaise), red bell pepper, red onion, jalapeño, cilantro, corn, and black beans.
Add the lime juice, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly coated and combined.
Taste and adjust seasoning if needed, adding more lime juice or spices to suit your preference.
Toast the sandwich buns lightly if desired.
Assemble sandwiches by layering lettuce leaves on the bottom half of each bun, spooning the Mexican chicken salad over the lettuce, and topping with avocado slices if using. Close with the top bun.
Serve immediately or chill for 30 minutes to allow the flavors to meld before serving.

Notes

Use rotisserie chicken to save time.

Substitute Greek yogurt with mayonnaise or a dairy-free yogurt for creaminess.

Adjust jalapeño quantity or omit for milder heat.

Add diced tomatoes, celery, or radishes for variation.

Store leftovers in an airtight container in the fridge for up to 3 days; do not freeze.

For a vegan version, replace chicken with chickpeas or tofu and use vegan mayo or yogurt.

Best served with sandwich buns or sturdy whole-grain bread; tortillas or lettuce wraps are good low-carb alternatives.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Sandwich
Method: No-cook / Mixing
Cuisine: Mexican

Nutrition

Serving Size: 1 sandwich
Calories: 350
Sugar: 4g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg