This is the most delicious Mexican Chicken Salad you will make. Perfect for adding to your weekly cooking roster. Succulent, grilled chicken tossed with beans, corn, tomatoes, lettuce, avocado and a delicious spicy, smoky Mexican Salad Dressing. Topped with fresh coriander and parmesan, it is incredibly yummy warm or cold and takes only 20 minutes to make. Enjoy it with a creamy Mango Margarita on a hot summer's day! If you love fresh, flavour-packed Mexican-inspired meals, you’ll also enjoy my collection of easy Mexican recipes.
Jump to:
Why make this Mexican Chicken Salad?
- Perfect if you are looking for high-protein salad recipes that double as an easy lunch or light dinner.
- A great addition to your rotation of meal prep salad ideas because it stores beautifully and tastes even better the next day.
- Packed with incredible flavour
- Only takes 20 minutes to make
- Great balance of protein, carbs, good fat and fibre-rich veggies
- Delicious warm or cold
- Travels well in lunchboxes
- Can be prepped ahead
Ingredients & Substitutions
Chicken - I use boneless, skinless chicken thighs for quick chicken dinners. This cut is quite lean yet juicy. You can substitute with chicken breast.
Beans - Black beans are a staple in all my Mexican recipes. Canned black beans are convenient and readily available. If you can't find them or prefer other beans, substitute with pinto beans, black-eyed peas or kidney beans, all of which have a rich, meaty texture and flavour.
Vegetables & Herbs - This salad has the perfect mix of vegetables and herbs that are a staple of Mexican recipes - corn, avocado, cherry tomatoes, coriander, Cos lettuce and lime. You can also add some freshly chopped jalapenos or cayenne chilli if you like it spicier.
- Creamy avocado adds richness and makes this one of my favourite fresh avocado salad recipes for warmer months.
- Black beans boost fibre and protein, similar to many hearty black bean recipes that turn simple salads into satisfying meals.
- Sweet corn brings bursts of freshness often found in bright summer corn salad recipes, perfect for entertaining.
Aromatics - Spring onion and garlic add a wonderful depth of flavour.
Spices - The spice trifecta of Mexican cuisine is cumin, paprika and oregano. I always use smoked paprika as I love the hint of smokiness in my Mexican dishes. It is reminiscent of street flavours. You can substitute with sweet paprika. Ground cumin and dried oregano add body and a herbaceous earthiness to this Mexican Chicken Salad.
Finally, the Mexican salad dressing benefits with a touch of sweetness from maple syrup, a hint of acidity from apple cider vinegar and some fire and heat from Sriracha. Parmesan and a few wedges of lime rounds everything up really well.
How to make Mexican Chicken Salad?
- Mix all ingredients for salad dressing in a bowl.
- Add chicken and marinating ingredients to a bowl and mix well.
3. Pan-fry marinated chicken until golden and cooked through.
4. Grill corn and remove kernels into a bowl.
5. Add cooked chicken, black beans, cherry tomatoes, avocado, cos lettuce, and coriander to a bowl.
6. Add salad dressing and mix to coat everything evenly.
Serving Suggestions & Storage
Cooked and assembled Mexican Chicken Salad will stay fresh in the fridge in an air-tight glass container for up to two days. However, I would suggest adding avocado and Cos lettuce at the time of eating for maximum freshness and crunch. Serve this salad alongside one of my refreshing margarita recipes for an easy Mexican-inspired dinner spread.
Fabulous Mexican dishes and drinks to serve with this Mexican Chicken Salad on a warm day,
More Mexican Recipes
Recipe
Hungry For More Recipes? Subscribe to my FREE weekly cooking newsletter. Check out Instagram, Facebook, and Tiktok to see everything I share! And if you love exploring cooking techniques, discovering new cookbooks and want access to my exclusive veg-forward recipes, join my Best-Selling Substack!
Mexican Chicken Salad
Ingredients
For chicken
- 500 g boneless, skinless chicken thigh
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp flaky salt
- 1 tbsp oil
For dressing
- 1 tbsp apple cider vinegar
- 1 tbs olive oil
- 1 tbsp Sriracha
- 1 tbsp lime juice
- 2 tsp maple syrup
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp flaky salt
For salad
- 200 g cherry tomatoes, halved
- 300 g canned black beans, rinsed and drained
- 1 corn on the cob, grilled and kernels removed
- 1 baby Cos lettuce, end trimmed and chopped
- 1 avocado, sliced
- 1 spring onion, sliced
- ¼ cup packed coriander leaves, chopped
- ¼ cup shaved parmesan cheese
- Lime wedges, to serve
Instructions
- Cut chicken into 2-inch pieces. Add to a bowl with smoked paprika, garlic powder, cumin and salt. Mix well. Heat oil in a large frying pan and cook chicken for approximately 10-12 minutes, tossing constantly until golden and cooked through.
- Set aside to cool.
- Prepare the dressing by mixing apple cider vinegar, olive oil, Sriracha, lime juice, maple syrup, garlic, smoked paprika, oregano and salt in a lidded glass jar. Shake to combine and store in the fridge until ready to use.
- Add cherry tomatoes, black beans, corn kernels, Cos lettuce, avocado, spring onion, coriander and chicken to a large bowl. Add the dressing and toss until evenly mixed. Spoon onto a serving plate. Garnish with parmesan and lime wedges. Serve immediately.
0 Comments