Tex-Mex Chicken Salad

  • 15 mins
  • 18 ingredients


  • 6 cups diced cooked chicken
  • 2 tomatoes peeled and chopped
  • 1 cup of Monterrey jack cheese cubed (you can also use pepper jack for more spice.)
  • 1 4 oz can of green chillies minced
  • jalapeno pepper seeded and chopped (for spicy, leave seeds in)
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped celery (cut on a bias)
  • 2 tbs chopped cilantro
  • 1 tbs chili powder or to taste
  • Kosher salt and fresh cracked pepper to taste
  • Crispy shredded corn tortilla's for garnish
  • 2/3 cups mayonnaise
  • 1/3 cup Dijon mustard
  • 1 clove garlic minced
  • 1tbs chopped cilantro
  • 1 tsp sugar
  • 1 tsp cumin
  • Kosher salt and cracked black pepper to taste

If you like spicy this is the chicken salad for you! Full of flavor, crunch and savory Tex-Mex flavors.


  • Place all  the dressing ingredients in large bowl and whisk until well combined. Cover and store in fridge until ready to use.
  • Cut tortillas into thin strip and fry for about 2 minutes until crispy. Drain on paper towels.
  • Whisk just before serving and pour the desired amount of dressing over salad and mix gently.
  • Reserve any remaining dressing for another use.


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