Creamy Mexican Chicken Salad

For the chicken salad

• 600 g boneless, skinless chicken breast

• 1 cup sweet corn, drained

• 1 cup black beans, rinsed and drained

• 1 cup tomatoes, finely diced and deseeded

• ½ cup red onion, finely chopped

• ½ cup red or green bell pepper, diced

• ¼ cup fresh coriander (cilantro), chopped

• 1 small jalapeño, finely chopped (optional)

• ½ cup shredded cheddar cheese (optional)

For the creamy dressing

• ½ cup mayonnaise

• ½ cup sour cream or thick plain yogurt

• 2 tablespoons fresh lime juice

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• ½ teaspoon paprika

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• 1 teaspoon Dijon mustard (optional)

• 1–2 tablespoons water or milk, if needed

Method

1. Cook the chicken

Place the chicken in a saucepan and cover with water. Add a little salt and simmer for approximately 15–20 minutes, depending on thickness, until the centre reaches 74°C (165°F). Remove from the water and rest for 5–10 minutes.

2. Shred the chicken

Use two forks to shred the cooked chicken into small strands. Let it cool completely before mixing it with the dressing.

3. Make the dressing

In a large bowl, combine mayonnaise, sour cream or yogurt, lime juice, garlic powder, cumin, paprika, salt, pepper, and optional mustard. Mix until smooth. Taste and adjust the seasoning.

4. Prepare the vegetables

Drain the corn and black beans thoroughly. Dice the tomatoes and remove excess seeds and juice. Finely chop the onion, bell pepper, and coriander.

5. Combine the ingredients

Add the shredded chicken, corn, black beans, tomatoes, onion, bell pepper, and coriander to the dressing. Mix gently until everything is evenly coated. Add cheese or jalapeño if desired.

6. Chill the salad

Cover and refrigerate for at least 30 minutes. This allows the flavours to develop and the dressing to coat the ingredients properly.

7. Serve

Serve cold with tortilla chips, crackers, lettuce leaves, sandwiches, or wraps. Garnish with coriander and a squeeze of fresh lime juice if desired.

Quick seasoning guide (Q/S)

• More creamy: Add 1–2 tablespoons mayonnaise.

• More tangy: Add extra lime juice.

• More spicy: Add jalapeño, chili powder, or hot sauce.

• Less spicy: Omit the jalapeño and chili powder.

• Healthier option: Replace some mayonnaise with plain Greek yogurt.

• Less watery: Drain the beans and corn well and remove the tomato seeds.

Nut information

• Added nuts: None.

• Peanuts and tree nuts: Not required.

• Potential allergens: Egg in mayonnaise; milk in sour cream, yogurt, and cheese.

• Allergy precaution: Check all ingredient labels for nut cross-contact warnings if preparing this salad for someone with a nut allergy.

Storage

Store in an airtight container in the refrigerator at 4°C (40°F) or below. Consume within 3–4 days if handled and refrigerated safely. Do not leave the salad at room temperature for more than 2 hours.

Approximate nutrition per serving

Nutrition varies depending on the mayonnaise, yogurt, chicken, and serving size.