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Dorothy Thomas

Mexican Chicken Salad Recipe

A vibrant, flavorful Mexican Chicken Salad packed with tender chicken, fresh veggies, creamy avocado, and a zesty lime dressing. Perfect for a quick lunch or a light dinner!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 (450g) Boneless chicken breast
  • 1 tbsp Olive oil
  • 1 tbsp Taco seasoning
  • 4 cups chopped Romaine lettuce
  • 1 can  (15 oz) Black beans
  • 1 cup  (fresh or canned) Corn kernels
  • 1 cup halved Cherry tomatoes
  • ¼ cup finely diced Red onion
  • 1 diced Avocado
  • ¼ cup chopped Cilantro
  • ½ cup Shredded cheese (cheddar or Mexican blend)
  • ½ cup  (for crunch) Tortilla strips/chips
Dressing:
  •  2 tbsp  Lime juice
  •  2 tbsp Olive oil
  • 1 tsp  Honey or agave
  • ½ tsp  Cumin
  •  To taste Salt & pepper 

Equipment

  • Mixing bowl
  • Skillet (if cooking chicken)
  • Knife & cutting board
  • Measuring spoons/cups

Method
 

  1. Season chicken with taco seasoning.
  2. Heat olive oil in a skillet over medium heat and cook chicken for 5-6 mins per side until fully cooked. Let rest, then slice into strips.
  3. In a large bowl, combine chopped lettuce, black beans, corn, tomatoes, red onion, avocado, and cilantro.
  4. Whisk together lime juice, olive oil, honey, cumin, salt, and pepper in a small bowl.
  5. Add sliced chicken to the salad bowl. Drizzle with dressing and toss gently.
  6. Top with shredded cheese and tortilla strips for crunch.
  7. Enjoy immediately for the best texture!

Notes

✅ Meal Prep Friendly: Store dressing separately to keep greens crisp.
✅ Variations: Add jalapeños for heat or swap chicken for shrimp.
✅ Vegetarian Option: Use grilled tofu instead of chicken.