Go Back Email Link
+ servings
A wood bowl of Mexican chicken salad without mayo and wooden utensils.

Healthy Mexican Chicken Salad

Tamara Andersen
Chicken salad with a twist... Avocado and yogurt base with rotisserie chicken, jicama, chiles, and bell pepper. Try it on greens with tomatoes, in a wrap or sandwich, or on a corn tortilla tostada style!
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Lunch
Cuisine Mexican
Servings 4 servings
Calories 202 kcal


Avocado Lime Crema

  • 1 avocado skin and pit removed
  • 1 small shallot cut in a few pieces
  • 1 juicy lime
  • cup cilantro leaves
  • 3 tablespoons plain nonfat Greek yogurt
  • 2 tablespoons lowfat buttermilk +/- adjust as needed
  • sea salt and fresh ground pepper to taste

Mexican Chicken Salad

  • 16 ounces cooked chicken see Ingredients in post; cut in chunks
  • cup jicama small dice
  • 1 red, yellow, or orange bell pepper small dice
  • 4 scallions chopped
  • 1 chile pepper (Fresno, red jalapeño, serrano, etc.) minced
  • sea salt and fresh ground pepper to taste


  • Combine all avocado crema ingredients in a small food processor, and pulsing until smooth.
  • Thoroughly combine all ingredients in a bowl. Serve immediately as desired, or refrigerate.


The macros are based on one-fourth of the chicken salad.


Calories: 202kcalCarbohydrates: 12gProtein: 30gFat: 6g
Keyword chicken salad recipes, chicken salad without mayo, Mexican chicken salad
Tried this recipe?Let us know how it was!