Looking for a delicious and healthy recipe that will wow your taste buds? Look no further than this Mexican chicken salad! Packed full of flavor, this dish is perfect for a quick and easy weeknight meal. Plus, it’s loaded with nutrients and protein, making it the perfect choice for a healthy diet. So what are you waiting for? Let’s level up your salad game.
cHICKEN
I’m using chicken breast in this recipe because it’s lean and high in protein. It’s also probably the most popular option for a grilled chicken salad. If you prefer to use chicken thighs instead then that will work as well.
Lettuce
I like to use romaine lettuce for this salad. You could also use spinach, arugula, or a combination of all 3 if you prefer.
Black Beans
Black beans are a great source of fiber and protein, making them the perfect addition to this salad.
Corn
Corn is a delicious and sweet addition to this salad. I like to use canned corn because it’s quick and easy to prepare, but you can also use fresh or frozen corn.
Tomatoes
I like to use cherry tomatoes in this recipe because they’re small and sweet. If you prefer a different type of tomato then feel free to use that instead.
Tortilla Strips
Every salad needs a nice crunch to it and croutons aren’t always the best go-to option. I like to add tortilla strips to this salad for a little bit of crunch. You can usually find them in the salad toppings section at your grocery store. If you can’t find them you could use crushed tortilla chips or tostada shells in a pinch.
Avocado Dressing
This salad is delicious on its own, but it’s even better with a homemade avocado dressing. The dressing is simple to make and only requires a few ingredients. If you want to save on time you can use a store-bought dressing. Most stores will have some variation of avocado dressing or you could try using chipotle ranch.
Cilantro
This herb provides a lovely fresh flavor to the salad. If you’re not a fan of cilantro then you can leave it out or substitute it with other fresh herbs like parsley.
Greek Yogurt
Greek Yogurt is a great way to get a creamy dressing and also add more protein to your salad. If you aren’t a fan of Greek yogurt however you can use sour cream instead. Sour cream is very close to plain Greek yogurt as far as consistency and taste.
Avocado
You can’t have avocado dressing without avocado now, can you? As the key component in this dressing it adds richness and creaminess.
Lime
The lime just adds that much-needed citrus to this salad that helps bring everything together. If you don’t have fresh limes you can use lime juice instead.
Balsamic Vinegar
This is what gives us the vinegary flavor that’s typically associated with a salad. If you are just wanting a creamy dressing you can omit this ingredient but you will lose some of the flavors.
Mexican Grilled Chicken Salad
Servings
4
Prep Time
10 Minutes
Calories
460
Cook Time
15 Minutes
Total Time 25 Minutes
*Please note that the nutritional information provided is an estimate only and may vary depending on the ingredients used. Calories listed are per serving.*
Ingredients:
Salad
- 1lb Chicken Breast
- 8oz Corn
- 8oz Black Beans
- Cherry Tomatoes
- 6tbsp Tortilla Strips (or as many as you like)
- 1 Taco Seasoning Packet
- 2 romaine hearts or packaged romaine lettuce
Avocado Dressing
- 1 Avocado
- 1/4 Cup Non-Fat Plain Greek Yogurt (you can substitute sour cream if you prefer)
- 1/4 Cup Olive Oil
- 1 tsp Balsamic Vinegar
- 2-4 tbsp Cilantro
- 1 Lime (lime juice)
- 1/2 tsp kosher salt
*Disclosure, below are affiliate links to products we recommend. We do not include links to products we have not used or honestly recommend*
What Tools You Will Need:
Directions:
Dressing
- Add pitted and peeled avocado, Greek yogurt, olive oil, vinegar, cilantro, juice from the lime, and salt in the blender.
- Blend on low for 20-30 seconds or until smooth. If it’s still not smooth continue pulsing until you get the consistency you want.
Salad
- Cut chicken into 1-inch pieces. Preheat your skillet to medium-high heat and add chicken. Cook 4-5 minutes until cooked.
- Add taco seasoning to chicken and 1/4 cup water then mix well. reduce heat and simmer chicken on low heat until most of the moisture has evaporated.
- Remove Chicken from heat and set aside to cool.
- Warm your corn and black beans in the microwave for 2-3 minutes or recommended cook time on the packaging.
- Chop romaine lettuce and place in a salad bowl.
- Add corn and black beans to the salad bowl.
- Add Chicken to the salad bowl and give it a quick toss.
- Toss in dressing until coated to your liking.
- Lastly add tortilla strips and whole or halved cherry tomatoes.
- Serve and Enjoy!
Notes:
- Add extra flavor by zesting a lime over your salad.
- Add some hot sauce to your dressing if you want some heat added to your salad
- Don’t use under-ripened avocados for your dressing or it can make it bitter.
- Substitute sour cream instead of Greek yogurt if you prefer.
Can I use shredded chicken instead?
Of course! Shredded chicken will work great in this salad but your cook time will vary don’t forget to season it accordingly. Another great option is to use rotisserie chicken. Rotisserie chicken is a quick and easy way to make the salad that much faster. Just add shredded chicken to your salad and enjoy!
What are some other good add-ins?
If you’re looking to add more to your salad try some of these great fresh vegetable options:
- Green Beans
- Peppers
- Olives
- Green Onions
Can I Make This Salad With Steak?
Yes, you could definitely make this salad with steak instead of chicken. I would recommend using a flank steak or skirt steak that has been grilled or pan-seared. You’ll want to slice the steak against the grain into thin strips. I would also recommend adding a little bit of extra seasoning to the steak before cooking it.
Can I Make This Salad Ahead Of Time?
Yes, you can make this salad ahead of time. I would recommend prepping all of the ingredients and then storing them in a separate airtight container in the fridge. When you’re ready to eat the salad just put everything together and enjoy.
Mexican Chicken Salad Recipe
Ingredients
Salad
- 1 Lb Chicken Breast
- 8 Ounces Corn (canned or fresh is best)
- 8 Ounces Black Beans
- Cherry Tomatoes (whole or sliced)
- 6 TBSP Tortilla Strips
- 1 Taco Seasoning Packet
- 2 Romaine lettuce hearts (Greens of choice)
Dressing
- 1 Avocado
- 1/4 Cup Non-Fat Plain Greek Yogurt (or sour cream)
- 1/4 Cup Olive Oil
- 1 Tsp Balsamic Vinegar
- 2-4 TBSP Cilantro
- 1 Lime (lime juice)
- 1/2 Tsp Kosher Salt
Instructions
Dressing
- Add pitted and peeled avocado, Greek yogurt, olive oil, vinegar, cilantro, juice from the lime, and salt in the blender.
- Blend on low for 20-30 seconds or until smooth. If it's still not smooth continue pulsing until you get the consistency you want.
Salad
- Cut chicken into 1-inch pieces. Preheat your skillet to medium-high heat and add chicken. Cook 4-5 minutes until cooked.
- Add taco seasoning to chicken and 1/4 cup water then mix well. reduce heat and simmer chicken on low heat until most of the moisture has evaporated.
- Remove Chicken from heat and set aside to cool.
- Warm your corn and black beans in the microwave for 2-3 minutes or recommended cook time on the packaging.
- Chop romaine lettuce and place in a salad bowl.
- Add corn and black beans to the salad bowl.
- Add Chicken to the salad bowl and give it a quick toss.
- Toss in dressing until coated to your liking.
- Lastly add tortilla strips and whole or halved cherry tomatoes.
- Serve and Enjoy!
Notes
- Add extra flavor by zesting a lime over your salad.
- Add some hot sauce to your dressing if you want some heat added to your salad
- Don't use under-ripened avocados for your dressing or it can make it bitter.
- Substitute sour cream instead of Greek yogurt if you prefer.
Nutrition
Summary
This Mexican chicken salad recipe is a healthy, delicious, and easy meal to make. It’s perfect for a quick weeknight meal and is packed with nutrients and protein. The salad includes chicken, lettuce, black beans, corn, tomatoes, cilantro, tortilla strips, and avocado dressing. You can make it ahead of time by prepping all of the ingredients and storing them in the fridge. Let us know what you think in the comments below.
