Frito Fiesta Chicken Salad
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Frito Fiesta Chicken Salad is my latest spin on classic chicken salad—and trust me, it’s anything but ordinary. This bold, flavor-packed version draws inspiration from Mexican street food, bringing a festive twist to your lunch table or potluck spread. It’s colorful, crunchy, and just the right amount of indulgent.
This Frito chicken salad base is a vibrant medley of simple ingredients that play beautifully together: tender cooked chicken, sweet Mexicorn, hearty black beans, crisp red bell peppers, finely diced red onions, shredded cheddar or Mexican blend cheese, and a generous amount of fresh cilantro. Each bite delivers a satisfying mix of textures and flavors—creamy, crunchy, savory, and fresh.
The dressing is simple but zesty: a creamy blend of sour cream and mayonnaise, seasoned with taco seasoning for that unmistakable southwest kick. It ties everything together without overpowering the ingredients, allowing the vegetables and chicken to shine through.
While you could tuck this creamy salad into a sandwich or wrap, the real magic happens when you serve it with chili cheese Fritos. The salty crunch and smoky chili flavor elevate the whole dish, adding a playful, snackable vibe that’s hard to resist. If chili cheese isn’t your thing, original Fritos corn chips or Fritos Scoops work beautifully too—but in our house, the chili cheese version always disappears first!
Ingredients for Frito Fiesta Chicken Salad
- LIGHT MAYONNAISE
- LIGHT SOUR CREAM
- TACO SEASONING
- COOKED AND SHREDDED CHICKEN
- MEXICORN
- BLACK BEANS
- RED ONION
- RED BELL PEPPER
- CILANTRO
- SHREDDED CHEDDAR CHEESE
- CHILI CHEESE FRITOS
Ingredients for Frito Fiesta Chicken Salad
Start with the dressing: In a medium mixing bowl, stir together the sour cream, mayonnaise, and taco seasoning until smooth and well blended. This creamy base is what gives the salad its signature flavor.
Build the salad: Add the Mexicorn, black beans, diced red onion, chopped red bell pepper, shredded cheese, and fresh cilantro to the bowl. Give everything a good mix until all the ingredients are evenly coated in the dressing and the colors are beautifully distributed.
Add the chicken: Fold in the cooked, shredded chicken and gently stir until everything is combined. You want the chicken to soak up all that creamy, zesty goodness.
Let it chill (optional but recommended): You can serve the salad right away, but I like to give it at least 30 minutes in the refrigerator. This short chill time helps the flavors meld and gives the salad a refreshing coolness—especially lovely on warm days or when prepping ahead.
Serve it up: Scoop the chicken salad into individual bowls or onto a serving platter. Surround each portion with chili cheese Fritos for a crunchy, flavorful finish. You can also use original Fritos or Fritos Scoops if you prefer, but the chili cheese version adds an extra pop that’s hard to beat.
Frequently Asked Questions
Can I make this chicken salad ahead of time?
Absolutely! In fact, it tastes even better after chilling for a bit. You can make it up to a day in advance and store it in an airtight container in the fridge. Just wait to add the Fritos until serving so they stay nice and crunchy.
What kind of chicken works best?
Any cooked, shredded chicken will do—rotisserie chicken is a great shortcut, but grilled or poached chicken works beautifully too. Just make sure it’s well-seasoned and tender.
Can I use frozen corn instead of Mexicorn?
Yes! If you don’t have Mexicorn on hand, thawed frozen corn works fine. You can add a pinch of chili powder or diced green chiles to mimic the flavor of Mexicorn.
What’s the best way to serve this for a crowd?
Serve it in a large bowl with a platter of Fritos on the side so guests can scoop their own. It’s also great as a dip with tortilla chips or tucked into mini slider buns for a party-friendly option.
How long does it keep in the fridge?
The salad (without Fritos) will keep for 2–3 days in the fridge. After that, the veggies may start to lose their crunch. Always store it in a sealed container to maintain freshness.
FOR MORE RECIPES LIKE THIS, TRY:
- Fiesta Chicken Pasta Salad
- Crock Pot Fiesta Chicken
- Fiesta Ranch Chicken Salad
- Beef and Black Bean Fiesta Tacos
Frito Fiesta Chicken Salad
Real Mom Kitchen
Ingredients
- ⅓ cup light mayonnaise
- ½ cup sour cream
- 1 Tbsp taco seasoning
- ½ cup Mexicorn
- ½ cup black beans
- 2 Tbsp red onion finely diced
- ¼ cup red bell pepper finely diced
- 2 Tbsp fresh cilantro minced
- 5 oz chili cheese fritos from a 9.25 oz bag
Instructions
- In a medium sized bowl, add the sour cream, mayonnaise, and taco seasoning. Mix to combine.
- Add in the Mexicorn, black beans, red onion, bell peppers, cilantro, and shredded cheese. Mix together until evey thing is well combined and coated with the dressing.
- Last, fold in the chicken salad until well coated in the dressing. You can serve it immediately, but I like to give it at least 30 minutes in the fridge.
- To serve, add a scoop of chicken salad to a bowl and place cheese cheese Fritos around the salad. Serves 5.
