Easy Mexican Chicken Salad Recipe (High Protein)

This high-protein Mexican Chicken Salad recipe is your new go-to for busy weeknights, BBQs, and meal prep! It’s a creamy, tangy, and slightly spicy salad loaded with juicy chicken, sweet corn, and a zesty dressing—ready in just 15 minutes.

Feel like your classic chicken salad is getting boring? You’re not alone. It’s easy to fall into a rut with bland, dry chicken and the same ol’ mix-ins. That’s where this Mexican Chicken Salad steps in. It’s bold, colorful, and brings a whole new vibe to the table with smoky spices and fresh crunch. I like to think of it as a high-protein twist on my Elote Pasta Salad, same bold flavor, just packed with even more protein.

I’m always in need of a quick, easy, high-protein lunch, and this Mexican chicken salad has been in heavy rotation lately. Each serving has about 25 to 30 grams of protein, depending on your mix-ins. That makes it a great choice for post-workout meals or simply staying full between meals.

I love that it tastes great slightly warm or at room temperature. You can enjoy it on a bed of lettuce, on toasted sourdough, or wrapped up in your favorite tortilla. The best part? It doesn’t rely on packaged ingredients—just real food, real flavor, real easy.

I usually prep a few pounds of my Shredded Dutch Oven Chicken on Sunday. I keep it simple, just salt and garlic, so I can use it in a variety of meals all week long. I’ve tested this recipe more times than I can count. Some weeks, it’s lunch three days in a row. After years of meal-prepping high-protein lunches, this one consistently hits the mark.

If you are looking for more high-protein meal prep options, check out my High Protein Pasta Salad, Tuna Caesar Salad, or California Chicken Salad.

Ingredients

• Chicken: I highly recommend using leftover boneless, skinless chicken breasts in this recipe to save time. I love using my Dutch Oven Pulled Chicken or my Traeger Smoked Chicken for this recipe. You can also use leftover rotisserie chicken from the grocery store. If you’re buying rotisserie chicken, look for one without added sugar or industrial seed oils. For a richer version, you can also use shredded or chopped chicken thighs.
• Mayonnaise: The mayo provides part of the creaminess to the dressing. I recommend using an avocado oil mayo like Chosen Foods.
• Greek Yogurt: Instead of using all mayo for the dressing, I find that the combination of mayo and full-fat Greek yogurt provides extra creaminess without making the dressing super heavy. Plus, you get an extra boost of protein! I love using Maple Valley Creamery’s full-fat yogurt—it’s ultra creamy and adds extra protein.
• Garlic: Freshly grated garlic adds a little punch of kick and flavor. If you don't have fresh garlic, you can substitute it with garlic powder.
• Lime Juice: The lime juice provides so much flavor and really elevates the dish. You must use fresh lime juice; do not even think about using that stuff from the bottle!
• Paprika, Chili Powder, Cumin, and Cayenne: The spices used provide a nice a smoky, slightly spicy flavor to the dressing. If you don't enjoy a little spice, you can remove or reduce the amount of cayenne pepper.
• Sea Salt and Black Pepper: Helps bring all the wonderful flavors together.
• Frozen Corn: Here's a simple shortcut I love—using frozen corn. It’s a huge timesaver and easy to find at the grocery store! Just let it thaw in the fridge before using. You can also use frozen-fire roasted corn for a deeper flavor. 
• Cilantro: The fresh cilantro adds a fresh herbal taste and helps pull all the flavors together.
• Red Onion: I love adding red onion for the crunch and kick it provides. If you are not a fan, you can leave it out.
• Feta Cheese: Cotija cheese gives it that authentic salty bite, but I use feta because it's what I always have on hand, and I love the creaminess it adds.

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• No Mayo: Use all plain Greek yogurt or a blend of yogurt and sour cream.
• Dairy-Free: Swap out the yogurt and mayo for dairy-free versions.
• Bring The Heat: You can add fresh jalapeno or hot sauce for some extra spice!
• Add-Ins: Feel free to make this your own by adding in fresh vegetables like red bell pepper or green beans. You can also experiment by adding black beans for extra fiber and texture.

Nadia's Expert Tips And Notes

• Let It Chill: For the best flavor, let the salad chill in the fridge for 10–15 minutes to let everything meld together.
• Don't Skip The Lime: The acidity of the lime helps to balance out the smoky flavors of the dressing, don't skip it!
• Dressing: If your dressing looks too thick, whisk in a teaspoon of water or lime juice to loosen it up.

Meal Prep Tips

This easy chicken salad is a meal prep dream, it's easy to make in bulk, stays fresh for days, and is super versatile. Whether you're looking for a quick lunch or need an easy recipe for  your weeknight dinners, here’s how to keep it fresh and flavorful all week:

• Prep the Chicken in Advance: Cook a big batch of Dutch oven shredded chicken or Traeger Smoked Chicken on Sunday. Store it in an airtight container, then mix into the salad fresh each day or right before serving to keep the texture on point.
• Prep ingredients: Chop and store the cilantro, red onion, corn, and feta cheese in separate containers and add them to the chicken the night before so everything stays crisp and flavorful
• Store the Dressing Separately: Keep the creamy dressing in a small container and add it just before eating. 
• Divide into Individual Portions: Use glass meal prep containers to portion out the salad for grab-and-go lunches. Add extras like avocado or tortilla chips just before eating.

Serving Suggestions For High-Protein Mexican Chicken Salad

• Toppings: Add avocado slices, hot sauce, crushed tortilla chips, or more feta cheese for extra flair.
• Wrap It Up: Tuck into gluten-free tortillas (my favorite is the Siete burrito tortillas) or lettuce wraps for a quick meal.
• Dippers: One of my favorite ways to enjoy this salad is by scooping it up with Siete tortilla chips, which add the perfect crunch. You can also spoon the salad into mini bell peppers for a colorful and fun appetizer spread.
• Storage: This salad keeps well in the fridge for 3–4 days. Store undressed for best texture.