The Ultimate Mexican Chicken Salad Recipe for Any Occasion

Before tackling the recipe Mexican chicken salad, gather everything you’ll need. This recipe serves four but can easily be scaled up or down.

For the Salad:

• 2 cups cooked, shredded, or diced chicken (grilled, rotisserie, or poached)
• 1 cup corn kernels (fresh, canned, or frozen; for added flavor, char them lightly in a skillet)
• 1 cup black beans, rinsed and drained (use low-sodium if canned to control salt levels)
• 1 cup cherry tomatoes, halved
• 1 large red bell pepper, diced
• 1 small red onion, finely chopped (soak in water for 5 minutes to mellow the sharpness, if desired)
• 1 avocado, diced (toss in lime juice to prevent browning)
• 1 cup chopped romaine lettuce or mixed greens
• ¼ cup fresh cilantro, chopped (optional but adds a fresh, herbaceous note)
• ¼ cup crumbled queso fresco or feta cheese (optional for a creamy, tangy finish)

For the Dressing:

• ¼ cup freshly squeezed lime juice (about 2-3 limes)
• 3 tablespoons olive oil (use extra virgin for a richer flavor)
• 1 clove garlic, minced (or substitute with ¼ teaspoon garlic powder)
• 1 teaspoon honey or agave syrup (adjust for desired sweetness)
• 1 teaspoon ground cumin (adds warmth and depth)
• ½ teaspoon chili powder (increase for more heat)
• ½ teaspoon smoked paprika (imparts a smoky undertone)
• Salt and pepper to taste (start with a pinch and adjust as needed)

Optional Toppings:

• Tortilla strips or crushed tortilla chips (for crunch)
• Sliced jalapeños (for added heat)
• Hot sauce or salsa (for extra zest)

Prepare the Chicken

Season chicken breasts with salt, pepper, cumin, and chili powder if fresh chicken is used.

1. Grill: Cook over medium-high heat, flipping once, until the internal temperature reaches 165°F.Poach: In a pot, simmer the chicken breasts in seasoned water or broth until tender and fully cooked.
2. Rotisserie: For a quick, flavorful alternative, opt for store-bought rotisserie chicken. Remove the skin and shred or chop the meat.
3. Allow the cooked chicken to cool slightly before shredding or dicing it into bite-sized pieces.

Prepare the Vegetables

1. Rinse and drain the black beans and corn. To add depth of flavor, lightly char the corn kernels in a hot skillet.
2. Dice the bell pepper and onion finely. Soak the onion in cold water for five minutes and drain, mellowing its sharpness.
3. Halve the cherry tomatoes and dice the avocado. To prevent browning, toss the avocado in lime juice.
4. Chop the romaine lettuce or mixed greens into bite-sized pieces, and finely chop the cilantro for garnish.

Make the Dressing

In a small bowl, whisk together:

• ¼ cup freshly squeezed lime juice
• 3 tablespoons olive oil
• Minced garlic
• 1 teaspoon honey or agave syrup
• Ground cumin, chili powder, smoked paprika, salt, and pepper to taste
• Taste the dressing and adjust the seasoning to balance the tanginess, sweetness, and smokiness.

Assemble the Salad

• In a large salad bowl: Layer the shredded chicken, corn, black beans, cherry tomatoes, bell pepper, and onion.
• Add chopped lettuce and diced avocado on top.
• Drizzle the dressing evenly over the salad ingredients.
• Gently toss to combine, ensuring each bite is coated in the flavorful dressing.

Add Toppings and Serve

• Transfer the salad to serving plates or bowls.
• Garnish with crumbled queso fresco or feta cheese if desired.
• Add a crunchy element with tortilla strips or chips.
• Top with sliced jalapeños or a drizzle of hot sauce for an extra kick.

1. Customize the Protein: Swap chicken for shrimp, steak, tofu, or jackfruit for variety.
2. Fresh Ingredients Matter: For the best flavor and texture, always use fresh lime juice, ripe avocado, and crisp vegetables.
3. Balance the Flavors: Taste as you go. Adjust the dressing's lime, spices, or sweetness to match your preference.
4. Make Ahead: If making ahead, prepare and store each component separately. Combine just before serving to keep it fresh.
5. Boost Heartiness: Mix in cooked quinoa, rice, or pasta to make it a more filling main dish.
6. Char for Depth: Lightly charring the corn or adding grilled peppers can bring a smoky flavor to the salad.
7. Keep it Crunchy: Add tortilla chips or strips before serving to ensure they stay crisp.
8. Spice It Up: Use freshly sliced jalapeños or your favorite hot sauce for an extra kick.
9. Serve Creatively: For a fun twist, use this salad as a filling for tacos, wraps, or burrito bowls.
10. Stay Flexible: This salad is highly adaptable—don’t hesitate to use what you have on hand, from seasonal vegetables to different dressings.

Why You’ll Love This Recipe

1. Quick and Easy: This salad comes together in under 30 minutes, making it ideal for busy weeknights.
2. Healthy and Nutritious: Packed with lean protein, fiber-rich beans, and fresh vegetables, this balanced meal is as good for you as it is delicious.
3. Crowd-pleaser: This salad will impress whether you’re hosting a summer barbecue or looking for a potluck dish.
4. Versatile: With endless customization options, you can make it your own every time.

Serving Suggestions

• Pair your Mexican chicken salad with:
• Warm tortillas or tortilla chips for scooping.
• Mexican rice or Spanish rice on the side.
• A refreshing agua fresca or limeade to drink.

This salad also works beautifully as a filling for tacos or wraps. Spoon the mixture into a tortilla and enjoy a portable version of this flavorful dish.

Storage and Leftovers

1. Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate to prevent the salad from becoming soggy.
2. Tip: To keep avocado fresh, toss it in lime juice before adding it to the salad.

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