Lighter Mexican Chicken Salad

Your struggle to find a lunch that is protein-packed, low in calories (and carbs if you’re watching those), tastes delicious, and is satisfying is over. Meet this lighter version of chicken salad that flaunts its Mexican flavors in every bite. 

In this version of Mexican chicken salad, Greek yogurt is used in place of mayo. No taste is sacrificed because of the deep cuts to the calories and fat, people. This spicy, savory chicken salad is oh-so-yummy, filling, and is wonderful on a sandwich, with crackers or tortilla chips, with a salad, or just all alone in its glory.  


3 c. shredded chicken – rotisserie works best!

⅔ c. Greek yogurt

¼ c cilantro, chopped

¼ c. green onions, chopped

1 jalapeno or serrano pepper, seeded and diced

2 tsp. cumin

1 tsp. chili powder

1 tsp. garlic powder

Salt and pepper

Combine all ingredients (except for salt and pepper) into a large bowl and mix together. Season with salt and pepper and stir to combine. 

Serve on sandwiches, with salads or all alone! 

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