Mexican Chicken Salad Recipe
Mexican Chicken Salad Recipe
Table of Contents
Mexican Chicken Salad Recipe
This fresh, vibrant Mexican Chicken Salad Recipe is a deliciously flavorful blend of seasoned chicken, crunchy vegetables, creamy avocado, and zesty Mexican spices. Perfect for a quick lunch or light dinner, this Mexican Chicken Salad Recipe inspired salad offers an exciting burst of flavors and textures that’s healthy, easy to make, and fully satisfying.
Description:
Our Mexican Chicken Salad Recipe brings together the lively flavors of Mexican cuisine in a delicious, protein packed salad that’s as colorful as it is tasty. Each bite combines tender, seasoned chicken, crisp vegetables, and creamy avocado, all elevated with a zesty, tangy lime dressing that brings it all together.
This Mexican Chicken Salad Recipe is a versatile dish, great for any occasion, whether you’re meal prepping for a busy week or preparing a crowd pleasing dish for your next get together. Fresh ingredients such as bell peppers, corn, and black beans provide a crunchy texture, while the chicken adds hearty protein, making this a well balanced meal. Plus, this recipe is both gluten free and can be made dairy free if desired.
With each forkful, you’ll experience a satisfying mix of spices, creamy avocado, and juicy chicken that’s sure to make this salad a household favorite. The vibrant colors and bold flavors in this salad celebrate the spirit of Mexican cuisine, and it’s ready in under 30 minutes.
Ingredients:
For the Salad:
- 2 cups cooked and shredded chicken breast
- 1 cup romaine lettuce, chopped
- 1 cup iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained
- 1/2 medium red bell pepper, diced
- 1/2 medium green bell pepper, diced
- 1 small avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- Optional: 1/4 cup cotija cheese, crumbled
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tsp honey or agave syrup
- 1 clove garlic, minced
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- Salt and pepper to taste
For Garnish:
- Fresh lime wedges
- Extra cilantro
Instructions:
1.Prepare the Ingredients : Begin by cooking the chicken if it isn’t already prepared. You can season it lightly with salt, pepper, and a pinch of cumin. Once cooked, shred the chicken and set it aside to cool. Chop the lettuce, tomatoes, bell peppers, and avocado. Slice the red onion and rinse the black beans and corn. Set aside.
2.Make the Dressing: In a small mixing bowl, whisk together the olive oil, lime juice, honey, minced garlic, cumin powder, chili powder, salt, and pepper. Taste and adjust seasoning as needed. The dressing should be slightly tangy with a hint of sweetness.
3.Assemble the Salad: In a large salad bowl, combine the romaine and iceberg lettuce. Add the cherry tomatoes, black beans, corn, diced bell peppers, avocado, red onion, cilantro, and shredded chicken. Pour the dressing over the salad, tossing well to coat all the ingredients evenly. If desired, sprinkle with crumbled cotija cheese for added flavor.
4.Serve : Garnish with fresh lime wedges and extra cilantro for a burst of color and flavor. Serve immediately, or cover and refrigerate for up to 4 hours if making ahead. Enjoy this refreshing Mexican Chicken Salad as a standalone meal or as a side.
Notes:
- Chicken Options: Grilled or rotisserie chicken works great in this recipe if you prefer not to cook from scratch.
- Dairy Free Option: Skip the cotija cheese or use a dairy free cheese alternative.
- Meal Prep Tip: This salad can be prepared in advance and stored in an airtight container in the refrigerator for up to two days. For best freshness, add the avocado and dressing just before serving.
- Vegetarian Version: Swap the chicken for extra black beans or grilled tofu.
Mexican Chicken Salad Recipe
Ingredients
- For the Salad:
- 2 cups cooked and shredded chicken breast
- 1 cup romaine lettuce chopped
- 1 cup iceberg lettuce chopped
- 1 cup cherry tomatoes halved
- 1/2 cup canned black beans drained and rinsed
- 1/2 cup canned corn drained
- 1/2 medium red bell pepper diced
- 1/2 medium green bell pepper diced
- 1 small avocado diced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh cilantro leaves chopped
- Optional: 1/4 cup cotija cheese crumbled
- For the Dressing:
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tsp honey or agave syrup
- 1 clove garlic minced
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- Salt and pepper to taste
- For Garnish:
- Fresh lime wedges
- Extra cilantro
Instructions
- 1.Prepare the Ingredients : Begin by cooking the chicken if it isn’t already prepared. You can season it lightly with salt, pepper, and a pinch of cumin. Once cooked, shred the chicken and set it aside to cool. Chop the lettuce, tomatoes, bell peppers, and avocado. Slice the red onion and rinse the black beans and corn. Set aside.
- 2.Make the Dressing: In a small mixing bowl, whisk together the olive oil, lime juice, honey, minced garlic, cumin powder, chili powder, salt, and pepper. Taste and adjust seasoning as needed. The dressing should be slightly tangy with a hint of sweetness.
- 3.Assemble the Salad: In a large salad bowl, combine the romaine and iceberg lettuce. Add the cherry tomatoes, black beans, corn, diced bell peppers, avocado, red onion, cilantro, and shredded chicken. Pour the dressing over the salad, tossing well to coat all the ingredients evenly. If desired, sprinkle with crumbled cotija cheese for added flavor.
- 4.Serve : Garnish with fresh lime wedges and extra cilantro for a burst of color and flavor. Serve immediately, or cover and refrigerate for up to 4 hours if making ahead. Enjoy this refreshing Mexican Chicken Salad as a standalone meal or as a side.
Notes
- Chicken Options: Grilled or rotisserie chicken works great in this recipe if you prefer not to cook from scratch.
- Dairy-Free Option: Skip the cotija cheese or use a dairy-free cheese alternative.
- Meal Prep Tip: This salad can be prepared in advance and stored in an airtight container in the refrigerator for up to two days. For best freshness, add the avocado and dressing just before serving.
- Vegetarian Version: Swap the chicken for extra black beans or grilled tofu.
