Easy Mexican Chicken Salad
This Easy Mexican Chicken Salad is a fiesta of flavors thrown in one bowl! It has that perfect balance of creamy, crunchy, tangy, and smoky—like a taco, summer, and street corn salad combined into one big mix of delicious. Shredded rotisserie chicken, corn, crisp bell peppers & red onions, garbanzo beans, & cilantro, all tossed in an easy greek yogurt, fresh lime, and taco seasoning mix.
Servings: 4 Servings
Calories: 421kcal
Ingredients
- 2 Cups Chicken chopped or shredded
- 1 Cup Garbanzo Beans
- 1 Cup Corn
- 1 Bell Pepper chopped
- ½ Red Onion chopped
- ½ Cup Greek Yogurt
- 2 Limes juiced
- ¼ Cup Cilantro chopped
- 2 Tablespoons Taco Seasoning
Instructions
- Start by chopping or shredding the cooked chicken. If you’re using a rotisserie chicken, remove the skin and shred the meat with two forks. Chop the bell pepper, red onion, and cilantro, then drain and rinse the garbanzo beans and corn.
- In a large mixing bowl, combine the chicken, garbanzo beans, corn, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the Greek yogurt, lime juice, and taco seasoning until smooth.
- Pour the dressing over the chicken and vegetable mixture, tossing everything together until evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to let the flavors meld.
