Mexican Chicken Salad with Roasted Corn & Bacon

I recently started making this Mexican chicken salad for meal prep and you wouldn’t believe how good it is!! Roasting the sweetcorn with bacon gives it this smoky, slightly charred flavour that’s way better than plain chicken salad. I usually just eat this Mexican chicken salad recipe on its own or with my Easy Flatbread Recipe if I’m extra hungry.

Why you’ll love this recipe

My Mexican chicken salad actually fills you up instead of leaving you hungry an hour later! Here’s why you’ll love it:

• Loads of flavour: Roasting the corn with bacon gets you this slightly charred, caramelised sweetness – it’s what makes the feta and lime land so well. The combination in this recipe for Mexican chicken salad reminds me of the flavors in this Easy Mexican Street Corn Off the Cob.
• Easy to customise: You can tweak the spice level, swap the cheese or chuck in things like avocado or jalapeños. The salad is flexible and works with whatever you’ve got in the fridge.
• Great for meal prep: I love that this chicken Mexican salad recipe makes several portions & keeps well in the fridge for up to four days. I often prep this and my High Protein Dense Bean Salad with Chicken together so lunches are sorted for days.

Got leftover chicken? Try making 30-Minute Cream of Mushroom Chicken (From Scratch), Healthy Buffalo Chicken Dip (High Protein & Extra Creamy), or Delicious Chicken Bolognese (Meal-Prep Ready).

Ingredients

These are the key ingredients you’ll need for a Mexican chicken salad that’s smoky, creamy & packed with texture.

• Chicken breast: Cooked chicken breast is what makes a Mexican-style chicken salad so filling & high in protein. I often cook extra chicken during the week so I can use the leftovers in meals like my Easy Sauteed Chicken Breasts.
• Sweetcorn: Frozen sweetcorn roasts beautifully in the oven and develops a slightly caramelised flavor. It brings sweetness and texture that balances the savory bacon and salty feta, similar to the flavor contrast I love in my Crispy Pan-Fried Brussel Sprouts with Bacon.
• Feta: I know it’s a bit unconventional, but feta is one of my favourite Mexican chicken salad ingredients – it adds a nice creaminess & saltiness that really complements the other ingredients.

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

Variations/ Adaptations

There are loads of ways to tweak Mexican chicken salad depending on what you’re craving.

• Add extra heat: Stir in sliced jalapeños or increase the cayenne if you like spicy food. I often do this when serving Mexican chicken salad recipes alongside dishes like my Vegetarian Burrito Bowl.
• Make it lighter: Chicken salad with mayonnaise is delish, but you could swap the mayo for Greek yogurt to create a lighter dressing with extra protein.
• Use a different cheese: Cotija or queso fresco can replace feta for a more traditional flavor. Both crumble nicely and still give you that salty contrast.

How to Make Mexican Chicken Salad

Step 1: Whisk together the mayonnaise, lime juice, salt, black pepper, cayenne, and red pepper flakes in the bottom of a large bowl to create the dressing.

Step 2: Layer the chopped cucumber, red onion, cherry tomatoes, green peppers, coriander, and cubed chicken on top of the dressing.

Step 3: On a foil-lined baking sheet, roast the sweetcorn and bacon at 205°C (400°F) for 30 minutes until evenly browned, then allow them to cool completely.

Step 4: Add the cooled corn, bacon, and crumbled feta to the bowl, then toss everything together until thoroughly mixed and coated.

If you enjoy fresh lunch recipes like this, try making Creamy Shrimp Salad Sandwich (Better than a Lobster Roll!),Rocket Salad with Sun-Dried Tomatoes, or Healthy Tuna Pasta Salad.

What Is Mexican Chicken Salad?

Mexican chicken salad, often called ensalada de pollo, is a creamy chicken salad recipe made with shredded chicken, vegetables, lime and herbs. Traditional versions usually include ingredients like potatoes, peas and carrots mixed with shredded chicken and mayonnaise.

My version takes inspiration from those flavors but adds a few twists. Roasting the sweetcorn with bacon creates a smokiness that goes sooo beautifully with the lime, coriander & feta.

It’s creamy from the mayo, bright from the lime, just a bit spicy, and it works so well for lunches and meal prep.

Serving Suggestions

Mexican chicken salad is really flexible and can be made for lunches, quick dinners or packed meal prep boxes. And you can just eat it straight from the container, pile it into a wrap, or spoon it over rice.

Try it with:

• One-Pan Cajun Dirty Rice Recipe
• Halloumi Tacos (Vegetarian Soft Tacos)
• Crispiest Diced Potatoes in Air Fryer {Fluffy Center!}
• Spicy Black Bean Soup with Homemade Tortilla Chips
• Roasted Tenderstem Broccoli Recipe (Garlic & Lemon)
• Easy Spanish Chicken Traybake (One Pan & Tangy)
• Creamy Rice with Garlic & Parmesan {Risotto Style}

Leftover Storage and Reheat Instructions

This Mexican chicken salad stores really well, which makes it ideal for prepping ahead.

Refrigerator: Store in airtight containers in the fridge for up to 4 days.

Freezer: I don’t recommend freezing because the fresh vegetables & dressing won’t hold their texture.

Reheat: The salad’s best served cold or at room temperature, so no reheating needed.

Recipe FAQs

For more easy meal prep lunches, try making Healthy Noodle Bowls (10 Minute Meal Prep), Tuna Pasta Salad (Easy & Healthy), or Easy Burger Bowls (with Meal Prep Instructions).