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Tex-Mex Chicken Salad Bites | MomsTestKitchen.com | #AppetizerWeek

Tex-Mex Chicken Salad Bites


For the dressing:

  • 2 tablespoons sour cream
  • juice from 1 small lime
  • 1/2 of a small avocado mashed (you'll use the other half in the salad)
  • good sized pinch of ground cumin

For the Chicken Salad:

  • 1 cup cooked shredded chicken
  • 1 cup sweet corn kernels
  • 1 roma tomato diced
  • 1/2 avocado diced (other half from dressing)
  • 1/4 cup thinly sliced green onions
  • 1/2 cup chopped fresh cilantro
  • 1 small jalapeno seeds removed & diced
  • tortilla chips for serving


For the dressing:

  • In a small bowl, combine the sour cream, lime juice, mashed avocado and cumin and mix well. Set aside.

For the Chicken Salad:

  • In a medium bowl, combine the chicken, corn, tomatoes, avocado, green onions, cilantro and jalapeƱo. Add the dressing and gently fold all ingredients together.
  • Refrigerate for at least 1 hour to allow the flavors to meld. Stir before serving.
  • Serve on top of your favorite tortilla chips*


*I served the chicken salad on top of fried flour tortilla rounds I made myself. I simply used a medium sized biscuit cutter to cut circles out of flour tortillas. Then fried them until golden in vegetable oil in a large skillet over medium heat.