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
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


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  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. 


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