Thursday, August 11, 2011

Tex-Mex Chicken Salad

If you are looking for a change from your regular chicken salad, this is it my friends!  It'''s just down right yummy!  I'm not a fan of mayo so this is perfect for anyone who shies away from chicken salad because of it. It's great served with tortilla chips too!  I usually boil my chicken for an hour or so with a little chili powder and cumin before shredding. 

Let's Get Started:

Tex-Mex Chicken Salad

1/3 cup sour cream
1/4 cup fresh lime juice, more as needed
Generous pinch ground cumin

3 cups (about 1 pound)  shredded leftover chicken

1/2 cup medium-diced cherry tomatoes
1/2 cup small-diced avocado
2 Tablespoon diced onion
1/4 cup chopped fresh cilantro
1 Tablespoon minced fresh jalapeño with seeds removed (optional)
Kosher salt and freshly ground black pepper

In a small bowl, combine the sour cream, lime juice, and cumin.  Mix well.

In a medium bowl, combine chicken, tomatoes, avocado, onions, cilantro and jalapeño. 

Add sour cream mixture and gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for at least 1 hour to allow the flavors blend. Before serving, adjust the salt, pepper, and lime juice to taste.

Print Here


  1. This is a perfect recipe for our family! I always seem to have leftover chicken and the thought of chicken salad with a tex-mex flavor sounds delicious. Bookmarked this-buzz buzz!

  2. I love the flavors of this! What a great twist on the classic chicken salad! Buzzed ya!

  3. I love it! I usually add more avocado and just eat it with chips :).

  4. This looks delicious. I agree, it's good to go mayo-free sometimes. : ) Great Job!

  5. Hello fellow Kentucky friend! Welcome to the Kentucky Food Bloggers group. This dish looks great! I love how you have served this. Looking forward to seeing more from you!