Mexican Chicken Salad

This salad is inspired by some of our favorite Mexican flavor combinations: avocado and lime, corn and tomato. Even though we call this a chicken salad, you can actually skip the chicken and substitute a can of black beans (drained and rinsed) to make a very delicious—and very different—salad. 

Hands-on time:
30 minutes
Total time:
30 minutes

Kitchen Gear

Measuring cup
Cutting board
2 forks, for shredding chicken
Sharp knife (adult needed)
Measuring spoons
Large bowl
Spoon, for mixing 


2 cups leftover diced or shredded chicken (2–3 pieces, depending on the size) *
2 medium tomatoes, diced
2 ripe avocados, peeled, pitted, and diced (this is a job for an adult)
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 tablespoons olive oil
2 tablespoons fresh lime juice (from 1 juicy lime)
  Salt and black pepper


  1. Put all the ingredients in the bowl and mix gently.

  2. Add salt and pepper to taste.

  3. Serve right away, or cover and refrigerate up to 2 hours. 

* The chicken can be roasted, poached or grilled—or use a rotisserie chicken from the supermarket. To shred, use your hands, or two forks, to pull the meat apart in opposite directions. 

Fancy That!

Add any or all of the following:

  • 1⁄2 cup crumbled queso fresco or feta cheese or grated cheddar or Monterey Jack cheese

  • 1⁄2 cup chopped bell pepper (any color is fine)

  • 1⁄4 cup chopped fresh cilantro leaves

  • 1 cup cooked or canned black beans, drained and rinsed with cold water

  • 2 tablespoons fresh or pickled jalapeño pepper slices

  • 1⁄2 teaspoon ground cumin