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Mexican-Style Potato and Chicken Salad

This Mexican-style potato and chicken salad is a vibrant, hearty dish that’s perfect for lunch or supper. It’s a balanced mix of protein, healthy fats and fibre, combining tender chicken, creamy avocado, sweet corn and baby potatoes with a smoky homemade tomato sauce. The result is a salad that’s both satisfying and refreshing, with bold Mexican-inspired flavours. This recipe is very flexible - you can make it completely from scratch or use leftovers to save time. For example, leftover barbecued chicken, grilled corn or boiled potatoes work well in this dish. You can also customize it with beans for extra protein and fibre, or swap spinach and kale depending on what you have on hand. Whether you’re serving it as a main course, or packing it for a healthy work lunch or picnic, this potato and chicken salad is always a crowd-pleaser.  
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • For the salad:
  • 1 cooked or grilled corn on the cob or 1 small tin of corn
  • 4 BBQ chicken thighs or drumsticks
  • 1 large handful of spinach or kale
  • 1 avocado
  • 300 g cooked baby potatoes
  • 1 tin kidney or black beans optional, drained
  • For the tomato sauce:
  • 1 red onion
  • 2 cloves garlic
  • 1 carrot chopped
  • 1 red pepper chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • Pinch of cayenne pepper optional
  • 1 Tbsp tomato purée
  • 1 cup passata or chopped tomatoes
  • 1 handful fresh coriander leaves
  • Salt and pepper to taste
  • Water and oil as needed

Method
 

  1. Make the tomato sauce:
  2. Finely chop the onion and garlic. Roughly chop the carrot and red pepper.
  3. Heat some oil in a pan and sauté the vegetables for about 8 minutes.
  4. Add the cumin, coriander, smoked paprika and cayenne (if using). Stir to coat the vegetables.
  5. Add the tomato purée, stir briefly, then pour in the passata (or chopped tomatoes) with enough water to cover. Season with salt and pepper.
  6. Bring to a boil, then simmer for 20 minutes until thickened.
  7. Turn off the heat, add fresh coriander leaves, and blend into a smooth sauce. Stir in the beans (if using), then set aside.
  8. Prepare the salad base:
  9. Boil the baby potatoes until tender, drain, let cool, then cut in half. Place them in a serving bowl.
  10. Remove the skin from the chicken, shred or cut the meat into bite-sized pieces, and add to the potatoes.
  11. Cut the kernels from the corn cob (or drain tinned corn) and mix them in the salad.
  12. Steam or blanch the kale (or spinach), then add to the bowl.
  13. Add a generous ladleful of the tomato sauce to the potato mixture and toss well to coat. (Use the leftover as a pasta sauce for another meal.)
  14. Halve the avocado, remove the stone, cut the flesh into chunks, and gently fold into the salad.
  15. Enjoy warm or at room temperature.