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!
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Why make this Mexican Chicken Salad?
- 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. This cut is quite lean and juicy at the same time. 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.
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.
Fabulous Mexican dishes and drinks to serve with this Mexican Chicken Salad on a warm day,
More Mexican Recipes
Recipe
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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.
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