Tex-Mex Chicken Salad


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.





15 min


No Comments

    Leave a Reply


    Skill Level