Mexican Chicken Salad

Español If you’re looking for an easy Mexican chicken salad recipe that’s creamy, fresh, and full of flavor—esta receta te va a encantar. This Mexican chicken salad with poblano and corn has become my go-to when I want something fast, delicious, and a little different from your typical ensalada de pollo.

And let me tell you, una vez que lo pruebes, te vas a enamorar.

Why You’ll Love This Mexican Chicken Salad

This recipe is:

Quick and easy (hello, rotisserie chicken!)
Loaded with roasted poblano pepper flavor
Creamy without being heavy (thanks to a mix of Greek yogurt and mayo)
Perfect for tostadas, sandwiches, or eaten straight with crackers

If you grew up in a Mexican home like mine, you know there’s nothing like a cold salad made with leftover chicken and a good spoonful of mayo. But this version? Tiene un upgrade. Roasted poblanos, lemony dressing, a touch of Knorr Suiza, and sweet corn? It’s a party in every bite.

Ingredients for This Mexican Chicken Salad Recipe

1 rotisserie chicken or 1 ½ cooked chicken breasts, shredded
1 cup Greek yogurt
½ cup mayonnaise
Juice of 2 lemons
1 teaspoon garlic powder
½ red onion, finely chopped
5 cups lettuce, finely shredded
1 can corn kernels (drained)
1 teaspoon Knorr Suiza
1 teaspoon salt (adjust to taste)
4 roasted poblano peppers, peeled and cut into strips
⅓ cup cilantro, finely chopped

Optional but delicioso: Serve with avocado slices, tostadas, or saltine crackers.

How to Make Mexican Chicken Salad with Corn and Poblano

Step 1: Shred your chicken
Remove the skin and bones, and shred it with your hands or two forks. If you’re using chicken breasts, make sure they’re cooked and cooled.

Step 2: Prep the veggies
Chop the red onion into tiny squares, slice the lettuce into fine strips, and cut the roasted poblanos into long strips. Finely chop the cilantro.

Step 3: Make the creamy Mexican dressing
In a bowl, mix the Greek yogurt, mayo, lemon juice, garlic powder, Knorr Suiza, and salt until smooth.

Step 4: Mix it all together
In a large bowl, combine the chicken, lettuce, poblanos, corn, onion, and cilantro. Pour the creamy dressing on top and mix until everything is coated evenly. Taste and adjust salt if needed.

How to Serve This Easy Mexican Chicken Salad

This is one of those salads that works for everything:

Serve it cold on top of tostadas with a little spread of avocado.
Eat it with saltine crackers (classic!).
Use it as a filling for tortas or a Mexican chicken salad sandwich.
Or just enjoy it by the spoonful (yo no juzgo).

Make It Your Own

This recipe is super flexible. Want a spicy Mexican chicken salad? Add jalapeños or a dash of hot sauce. Watching calories? Use all Greek yogurt and skip the mayo for a healthier Mexican chicken salad. Want to bulk it up? Add pasta or black beans for a Mexican chicken salad bowl that fills you up.

Frequently Asked Questions

Is Mexican chicken salad healthy?
It can be! This version uses Greek yogurt for a lighter dressing. Swap the mayo completely if you want to cut more fat.

Can I make this ahead of time?
¡Claro que sí! It keeps great in the fridge for up to 3 days.

What makes this Mexican-style chicken salad?
The roasted poblanos, corn, cilantro, and Knorr Suiza are what give this that sazón that reminds us of mamá’s kitchen.

Try it and let me know if you also grew up eating this kind of salad at family gatherings. And if you’re new to it—bienvenida a la delicia mexicana.

¡Provechito!

Pin this recipe to save for later

Or share it with someone who could use a little Mexican flavor in their salad game

Chicken Salad with Poblano and Corn (Ensalada de Pollo estilo Mexicano)

This Mexican chicken salad with lettuce, corn, and roasted poblano is everything I love about simple Mexican cooking: practical, full of flavor, and easy to customize. It’s perfect for hot summer days, potlucks, or just when you want something satisfying without turning on the stove.

5 from 1 vote

Pin Recipe Print Recipe

Prep Time 15

Total Time 15

Course lunch

Cuisine Mexican

Servings

Ingredients

1 rotisserie chicken
1 cup greek yogurt
1/2 cup mayonnaise
2 lemons
1 tsp garlic powder
1/2 red onion finely chopped
5 cups lettuce finely shredded
1 can corn kernels
1 tsp knorr suiza
1 tsp salt
4 roasted poblano peppers
1/3 cup cilantro finely chopped

Instructions

Step 1: Shred your chickenRemove the skin and bones, and shred it with your hands or two forks. If you’re using chicken breasts, make sure they’re cooked and cooled.
Step 2: Prep the veggiesChop the red onion into tiny squares, slice the lettuce into fine strips, and cut the roasted poblanos into long strips. Finely chop the cilantro.
Step 3: Make the creamy Mexican dressingIn a bowl, mix the Greek yogurt, mayo, lemon juice, garlic powder, Knorr Suiza, and salt until smooth.
Step 4: Mix it all togetherIn a large bowl, combine the chicken, lettuce, poblanos, corn, onion, and cilantro. Pour the creamy dressing on top and mix until everything is coated evenly. Taste and adjust salt if needed.