Mexican Chicken Salad Sandwiches

Mexican Chicken Salad Sandwiches

One of my favorite summertime no-cook meals is chicken salad. I love all forms of it, sweet and savory. A local bakery makes a cranberry pecan chicken salad that they serve on a fruit and nut bread- and it’s amazing.

Tyler recently went out of town for a week, and I knew I wasn’t going to want to cook every night for just Remi and I, so I made a batch of Mexican chicken salad.  It was refreshing and flavorful. If you wanted to make it spicy, you could easily add some chopped jalapenos or chipotle powder. But for the little lady and I, we didn’t add any heat.


  • 4 cups shredded chicken (you could use storebought rotisserie- I did!)
  • 1 can corn, drained
  • 1 can diced green chilis
  • 2 tablespoons taco seasoning
  • 1/4 cup enchilada sauce or salsa
  • 1/4 cup mayo (I used light mayo)
  • juice of 1 lime
  • 1/2 red onion, finely diced
  • 2 tablespoons of chopped cilantro

This would also be delicious with additions like a can of black beans, some fresh chopped tomatoes or bell peppers or even sliced black olives.

Mix everything together in a big bowl.

Serve on toasted buns with a side of tortilla chips or fruit.


Remi loves to just eat it with a spoon!

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