This Mexican Chicken Salad Dip is a creamy, savory appetizer that’s full of flavor and easy to prepare ahead. It stays fresh in the refrigerator for up to four days and is both dairy-free and gluten-free, making it a crowd-pleasing option for guests with dietary restrictions.
This recipe was inspired by a chicken salad I buy from a farmers market in Pennsylvania. After trying it, I worked on my own version and refined the ingredients and technique to make a bright, chunky dip with a hint of char from roasted corn.
The salad pairs perfectly with crackers, tortilla chips, wonton chips, or fresh vegetable sticks. It also makes a great offering alongside other dips like mango guacamole when you’re entertaining.
Ingredients & Substitutions
- Shredded chicken: Use boiled and shredded chicken, rotisserie chicken, or pre-grilled chicken breasts for extra flavor.
- Roasted corn: Charred corn adds a smoky depth. Grill a cob quickly, roast in the oven, or use well-drained canned corn if needed.
- Roasted red peppers: Jarred roasted red peppers save time; you can also roast your own.
- Red onion: Provides a crisp, sharp bite. Mince finely so it blends well into the dip.
- Black beans: Canned, drained black beans add texture and protein.
- Mayonnaise: I prefer avocado oil mayo, but use your favorite mayo to keep the salad dairy-free.
- Cilantro: Adds brightness and freshness. Substitute parsley if you dislike cilantro.
- Seasonings: Chili powder and onion powder are used here; add cumin or smoked paprika if you like. The chili powder used is mild, not spicy.
How To Make Mexican Chicken Salad
Char the corn first for best flavor. You can grill it outside, use a grill pan, or roast it in the oven. The char adds smoky notes that lift the whole salad.
How to grill your corn
Coat the corn with oil (a light spray of avocado oil works well), wrap it in aluminum foil, and place directly over high heat. Rotate it every few minutes until the kernels are tender and slightly charred, about 8–12 minutes depending on your grill.
Let the corn cool slightly, then use a large chef’s knife to shave the kernels off the cob into a bowl. Add the shredded chicken, drained black beans, diced roasted red peppers, minced red onion, chopped cilantro, mayonnaise, chili powder and onion powder. Mix everything until well combined.
Taste and adjust seasoning with salt and pepper. If you prefer a creamier dip, add an extra tablespoon or two of mayo. Chill for at least a few hours to allow the flavors to meld before serving.
Serving Tips
Prepare the dip a few hours ahead for best flavor. Serve chilled with any of the following:
- Tortilla chips
- Almond flour crackers (for gluten-free serving)
- Fried wonton chips
- Frito Scoops
- Grilled pita triangles
- Vegetable sticks (carrots, bell pepper, cucumber)
Other Popular Dips To Try
-
Frito Corn Dip With Cream Cheese
-
Mango Guacamole
-
Creamy Buffalo Dip
-
Beer Cheddar Pretzel Dip
Mexican Chicken Salad Dip
Ingredients
- 1 corn on the cob (*or 1/3 cup corn)
- 1 cup shredded chicken
- 1/4 cup mayonnaise
- 1/3 cup roasted red peppers, small dice (*see note)
- 1/4 cup black beans, drained
- 3 tablespoons red onion, minced
- 2 tablespoons chopped cilantro
- 1/4 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt & pepper to taste
Method
- Remove husks and coat the corn with oil. Wrap in aluminum foil and grill over high heat, rotating until slightly charred and tender, about 8–12 minutes.
- Meanwhile, chop the roasted red peppers, mince the red onion, and chop the cilantro.
- When the corn is cool enough to handle, shave the kernels off the cob with a large chef’s knife.
- In a large bowl, combine the corn kernels, shredded chicken, black beans, roasted peppers, red onion, cilantro, and mayonnaise. Mix until combined.
- Stir in the chili powder and onion powder. Season with salt and pepper to taste. Add more mayonnaise if you prefer a creamier texture.
- Chill for at least a few hours, then serve cold with chips, crackers, pita, or vegetables.
Nutrition
Carbohydrates: 5 g
Protein: 7 g
Fat: 9 g
Notes
*Jarred roasted red peppers are convenient, but you can roast your own.
If you don’t have a grill, canned corn drained well works fine; charred corn elevates the flavor but is optional.
The recipe is flexible — add more beans, corn, or cilantro to suit your taste.
Tried this recipe?
Let us know how it turned out!