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Mexican chicken salad with bell peppers and onion, served open face on a slice of bread.

Cilantro Lime Chicken Salad

Zesty Cilantro Lime Chicken Salad is a welcome twist on a classic, featuring crisp bell peppers and jalapeno in a creamy cilantro lime dressing.
5 from 1 vote
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 295kcal

Ingredients
 

  • 1/4 cup diced red onion
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Juice of 1/2 lime (or to taste)
  • 1 bell pepper (diced)
  • 1 jalapeno (seeded and diced (or leave the seeds in for extra heat!))
  • 2 cups chopped cooked chicken
  • Salt and pepper (to taste)
  • 4 mini bell peppers (sliced in half lengthwise (I used Baloian Farms)

Instructions

  • Place the red onion in a bowl of cold water and soak for 10 minutes. Drain and set aside.
  • In a large bowl, whisk together the mayonnaise, sour cream, cilantro, cumin, chili powder, and lime juice. Season with salt and pepper to taste.
  • Add the red onion, bell pepper, jalapeno, and chicken to the bowl and give it a good stir to combine. Taste, and adjust seasonings if needed, adding a little extra lime or spices to your taste.
  • Serve the chicken salad on bread, salad greens, or on top of a halved avocado.

Notes

  • Chicken salad keeps well in a sealed container in the fridge for up to 5 days.
  • Substitute plain Greek yogurt for sour cream, if desired.
  • We recommend using rotisserie chicken or leftover Mexican Grilled Chicken for this recipe.
Course Main Dish
Cuisine American
Keyword stuffed peppers, tex mex chicken salad

Nutrition

Calories: 295kcal | Carbohydrates: 6g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 184mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2124IU | Vitamin C: 79mg | Calcium: 37mg | Iron: 2mg
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