Description
This Mexican Chicken Salad Recipe is packed with bold flavors, juicy chicken, and vibrant veggies. Perfect for healthy lunches, quick dinners, or party favorites!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Juice of 1 lime
- For the Salad:
- 4 cups romaine or iceberg lettuce, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn, cooked or canned
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup red onion, finely sliced
- 1 handful cilantro, chopped
- For the Dressing:
- ¼ cup Greek yogurt
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon honey
- ¼ teaspoon chili powder (optional)
- Salt and pepper, to taste
Instructions
Season and Cook the Chicken:
Rub the chicken with chili powder, cumin, paprika, salt, pepper, olive oil, and lime juice. Cook in a skillet over medium heat for 4-5 minutes per side, until golden and cooked through (165°F internal temperature). Let rest, then slice or shred.
Prepare the Salad Base:
In a large bowl, layer the lettuce, black beans, corn, tomatoes, avocado, red onion, and cilantro.
Make the Dressing:
In a small bowl, whisk together Greek yogurt, olive oil, lime juice, honey, chili powder (if using), salt, and pepper.
Assemble the Salad:
Top the salad with the sliced or shredded chicken. Drizzle the dressing over the top or serve on the side.
Serve and Enjoy:
Garnish with tortilla strips, extra cilantro, or cheese if desired. Serve immediately.
Notes
For a smoky flavor, grill the chicken instead of pan-searing.
Store leftovers in an airtight container in the refrigerator for up to 2 days (keep the dressing separate).
This fresh and zesty salad is perfect for any occasion. Enjoy!