I would put all the ingredients you mentioned, and maybe substitute some of the mayo for sour cream (it makes it light and more mexican style), and add some black beans and tomatoes for color. Lime juice would also be pretty tasty – I would add a little to it too. And add some fresh minced garlic (to the chicken while you cook it), you can’t skip that.

Good luck!
References :

2 boneless, skinless chicken breasts, cut into chunks and seasoned with kosher salt, fresh ground pepper, garlic powder and cumin
1 small yellow onion, chopped
3 T olive oil
1 4.5 ounce can diced green chili’s
3 T fresh squeezed lime juice
1/2 red bell pepper, seeded and chopped
1/2 cup chopped cilantro
1 avocado, seeded and chopped (squeeze fresh lemon or lime on it to keep it from turning brown)
1 cup sweet yellow corn
1/2 – 1 cup mayonaise
1/2 cup picante sauce or salsa
1 tsp kosher salt
1 tsp cumin
1 tsp chili powder
1/2 tsp coriander

Season chicken and let it sit for at least one hour to marinate. Saute chicken and onion in olive oil until chicken is crispy on the outside and onion is translucent. Mix remaining ingrediants (except for cilantro) in bowl and add chicken. Toss with cilantro. Refrigerate for at least one hour so that flavors can blend.
References :

* 2 boneless skinless chicken breasts
* 1 head iceberg lettuce
* 2 red bell peppers
* 3 scallions
* 1 cucumber
* 2 tablespoons peanut butter
* 2 teaspoons brown rice vinegar
* 1/4 cup pineapple juice
* 1 teaspoon soy sauce
* 1 teaspoon toasted sesame oil
* 1/2 teaspoon powdered ginger

Directions

1. In a skillet bring one cup of salted water to a simmer.
2. Add chicken breasts then cover and cook over low heat for 5 minutes.
3. Turn off heat and let steam for 5 more minutes.
4. Shred chicken with a fork.
5. Cut lettuce and peppers into strips.
6. Slice scallions.
7. Quarter cucumber lengthwise and slice thinly.
8. Combine vegetables and chicken then season with salt.
9. Combine peanut butter, vinegar, juice, soy sauce, oil and ginger in blender.
10. Puree until smooth.
11. Pour vinaigrette over salad.

I don’t no if it is Mexican or not but it is pretty dam good.
References :

In mixing bowl combine all ingredients except lettuce and tortillas. Line serving plate with lettuce; spoon on chicken mixture in middle. Serve with tortilla. Serves 2. 280 calories per serving.

I would cook the chicken with some taco seasonings to give it a little extra flavor.
References :
http://www.cooks.com/rec/view/0,1639,146162-237200,00.html

DIRECTIONS
In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.
References :
http://allrecipes.com/Recipe/Kikis-Mexican-Chicken-Salad/Detail.aspx