Mexican Chicken Salad Recipe
A vibrant and flavorful Mexican chicken salad featuring grilled chicken, creamy avocado, fresh vegetables, and a zesty dressing. Perfect for a quick lunch, light dinner, or a healthy meal prep option.
Ingredients
- 2 cups cooked chicken breast (shredded or diced)
- 1 large avocado (diced)
- 1/2 small red onion (thinly sliced)
- 4 cups romaine lettuce (chopped)
- 1 cup corn (frozen or fresh, optional)
- 1 cup cherry tomatoes (halved)
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp lime juice (freshly squeezed)
- 1/4 cup Mexican crema (or Greek yogurt/sour cream)
- 1 small jalapeño (minced, optional)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the Chicken: Season chicken breasts with salt, pepper, cumin, and chili powder. Grill or bake at 375°F (190°C) for 20-25 minutes, or until fully cooked. Shred or dice the chicken into bite-sized pieces.
- Prepare the Vegetables: Dice the avocado, thinly slice the red onion, chop the romaine lettuce, halve the cherry tomatoes, and mince the jalapeño (optional).
- Mix the Salad: In a large bowl, combine the chicken, lettuce, avocado, red onion, tomatoes, cilantro, and optional corn/black beans. Squeeze fresh lime juice over the mixture and toss gently.
- Add Dressing: Drizzle Mexican crema over the salad and mix to combine. Add minced jalapeño if desired for extra spice.
- Serve: Enjoy the salad immediately, or store for meal prep (can last 2-3 days in the fridge).
Notes
- Meal Prep Tip: Prepare the chicken and veggies ahead of time, but add the dressing right before serving to keep the salad fresh.
- Customizable: Add black beans, bell peppers, or shredded cheese to make it heartier or suit your tastes.
- Spicy Option: Increase the amount of jalapeño or chili powder for more heat.