Description
This Mexican Chicken Salad is a delicious and healthy dish packed with bold flavors, fresh ingredients, and a touch of spice. Made with juicy grilled chicken, fire-roasted corn, crisp veggies, creamy avocado, and a zesty lime dressing, this salad is perfect for a light lunch, dinner, or even meal prep. It’s an easy, flavorful meal that brings the essence of Mexican cuisine to your table.
Ingredients
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For the Salad:
- 2 boneless, skinless chicken breasts (grilled and sliced)
- 1 cup fire-roasted corn (canned or fresh)
- 1 cup cherry tomatoes (halved)
- 1/2 red onion (finely chopped)
- 1/2 cup black beans (drained and rinsed)
- 1 avocado (diced)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup cotija or feta cheese (crumbled)
- 2 cups romaine lettuce or mixed greens
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For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey or agave syrup
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
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Optional Toppings:
- Tortilla strips for crunch
- Jalapeño slices for heat
- Sliced radishes for extra crispness
Instructions
- Prepare the Chicken: Season chicken breasts with salt, pepper, and a dash of cumin. Grill over medium-high heat for about 6-7 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
- Mix the Salad: In a large bowl, combine the grilled chicken, fire-roasted corn, cherry tomatoes, red onion, black beans, and chopped cilantro.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper. Adjust seasoning as needed.
- Assemble the Salad: Add the lettuce to the bowl and toss gently with the dressing. Top with diced avocado and crumbled cheese.
- Serve: Garnish with optional toppings like tortilla strips, jalapeños, or radishes. Serve immediately and enjoy!
Notes
- For a spicier version, add extra chili powder or hot sauce.
- To make it lighter, use Greek yogurt instead of cheese and replace half the oil in the dressing with more lime juice.
- Store leftovers in an airtight container in the fridge for up to 3 days, but add the avocado fresh before serving.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: lunch
- Cuisine: Mexican
Nutrition
- Serving Size: 2-3 servings
- Calories: ~320 kcal
- Sodium: 480mg
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g