This Mexican chicken salad is jam packed with fresh, vibrant flavors, big, creamy chunks of avocado and leftover chicken

Average Cost: $10.23
Prep Time: 30 minutes
Average Cook Time: N/A
Average Servings: 4

Recipe Source:


  • 2 Cups leftover diced or shredded chicken (2–3 pieces, depending on the size)
  • 2 Medium tomatoes, diced (about 1 1/2 cups)
  • 2 Ripe avocados, peeled, pitted, and diced (about 2 1/2 cups)
  • 1 Cup corn kernels, either frozen and thawed or cut from a leftover boiled, steamed, or grilled cob
  • 2 Scallions, greens and whites, chopped or 2 tablespoons chopped red onion
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • Salt and black pepper to taste


Step 1

Put all the ingredients in the bowl and mix gently.

Step 2

Add salt and pepper to taste.

Utensils Needed

  • Cutting board
  • Sharp knife
  • Measuring cup
  • 2 forks, for shredding chicken
  • Measuring spoons
  • Large bowl
  • Spoon


Serving Size: 1 Cup

Total Fat32.5 g
Saturated Fat6.3 g
Cholesterol54 mg
Sodium55 mg
Total Carbohydrates15.3 g
Dietary Fiber8.1 g
Total Sugars2.9 g
Added Sugars0 g
Protein23.3 g