This fresh and flavourful Mexican Chicken Salad is a quick and easy weeknight dinner that is sure to fill you up. Filled with delicious everyday ingredients, including avocado, red kidney beans and corn. It's also served with a light lemon dressing.
I love Mexican food, so it's no surprise that one of my favourite salads is Mexican inspired. This Mexican Chicken Salad is full of good-for-you ingredients and is filling enough to be a complete meal on its own. The chicken is juicy and bursting with flavour.
It's on the table in 15 minutes. Yes, you heard right - 15 minutes! This does require a little multi-tasking, like chopping salad ingredients while waiting for the chicken breast to cook. But totally doable.
Ain't nobody got time to spend hours in the kitchen after work - am I right? This recipe will have you on the couch and watching Netflix in no time!
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🥘 INGREDIENTS
Now - the ingredient list below might look dauntingly long but never fear - these are everyday ingredients and majority are either part of the salad or common spices. I've also added a few tips and tricks below for how to reuse ingredients and get your chicken breast tender and cooked to perfection.
Salad:
- Chicken Breast
- Tomato
- Cucumber
- Red Capsicum / Bell Pepper
- Avocado
- Corn (use canned or fresh)
- Red Kidney Beans
- Lettuce (use your favourite)
- Olive Oil
Spice Blend:
- Ground Paprika
- Cumin
- Garlic Powder
- Onion Powder
- Cayenne Pepper
Dressing:
- Extra Virgin Olive Oil
- Lemon
- Honey
- Salt + Pepper
💭 TOP TIPS & TRICKS:
Chicken Breast: If the breasts are on the large side, halve them horizontally using this method. Then flatten with a mallet or bottom of a mason jar first to get them to a uniform size. This ensures they cook evenly, don't dry out and keeps them tender.
Spice Blend: This spice blend is perfect for other Mexican dishes like tacos and burritos. Why not double or triple the quantities and save the mix in a jar for next time?
Dressing: The dressing will make more than you need for two salads. Save leftovers in the fridge for up to a week and use in this Roasted Sweet Potato, Avocado & Feta Salad.
🍴 INSTRUCTIONS
- Place chicken, paprika, cumin, garlic powder, cayenne pepper & olive oil in a bowl and mix together thoroughly.
- Heat frying pan on medium-high and cook chicken breasts until browned and fully cooked through (approx. 8 mins). Rest for 5 minutes, then slice.
- Place dressing ingredients in a jar and shake well.
- Arrange salad ingredients on bowls or plates. Place sliced chicken on top and drizzle dressing over. Serve immediately.
🥗 MORE SCRUMPTIOUS SALAD RECIPES:
- Pumpkin, Haloumi and Avocado Salad
- Cabbage and Crunchy Noodle Salad
- Roasted Pumpkin, Spinach and Feta Salad
- Crunchy Kale Salad with Lemon Tamari Dressing
- Sweet Potato, Chickpea and Feta Salad
- 35 Easy and Yummy Salad Recipes
- OR see all Salad Recipes
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📋 RECIPE
Mexican Chicken Salad
This fresh and flavourful Mexican Chicken Salad is a quick and easy weeknight dinner that is sure to fill you up. Filled with delicious everyday ingredients, including avocado, red kidney beans and corn. It's also served with a light lemon dressing.
Ingredients
For the chicken
- 2 Chicken Breasts (skinless & boneless)
- ½ teaspoon Paprika
- ½ teaspoon Cumin
- ¼ teaspoon Cayenne Pepper, can sub for chilli powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Olive Oil
For the salad
- 2 cups Lettuce, I use a 4 leaf blend
- ½ cup Cherry or Grape tomatoes, halved
- ½ Avocado, diced
- ½ Cucumber, sliced thinly
- ¼ Red Capsicum / Bell Pepper, diced
- 100g / ½ cup canned Red Kidney Beans, drained and rinsed
- ¾ cup Corn Kernels, canned or fresh (if using fresh, cook first)
For the dressing
- 2 tablespoon Extra Virgin Olive Oil
- ½ Lemon, juiced
- 1 teaspoon Honey
- Salt + Pepper, to taste
Instructions
- Place chicken, paprika, cumin, garlic powder, cayenne pepper & olive oil in a bowl and mix together thoroughly.
- Heat frying pan on medium-high and cook chicken breasts until browned and fully cooked through (approx. 8 mins). Rest for 5 minutes, then slice.
- Place dressing ingredients in a jar and shake well.
- Arrange salad ingredients on bowls or plates. Place sliced chicken on top and drizzle dressing over. Serve immediately.
Notes
- Corn: Use canned (drained) or fresh (cook a cob then cut off the kernels)
- Lettuce: Use your favourite - I use a 4 leaf blend.
- Chicken Breast: If the breasts are larger, halve them horizontally using this method. Then flatten the breasts with a mallet or bottom of a mason jar first to get them to a uniform size. This ensures they cook evenly, don't dry out and keeps them tender.
- Spice Blend: This spice blend is perfect for other Mexican dishes like tacos and burritos. Why not double or triple the quantities and save the mix in a jar for next time?
- Dressing: The dressing will make more than you need for two salads. Save leftovers in the fridge for up to a week and use in this Roasted Sweet Potato, Avocado & Feta Salad.
- Updates: First Published January 29, 2018. Last updated January 16, 2019. Small changes to the recipe as it has been rigorously tested throughout the year. Updated photos and tips.
- Nutrition: Nutrition information is a rough estimate for one serve with ¼ of the dressing.
Nutrition Information:
Yield: 2Amount Per Serving: Calories: 446Saturated Fat: 3gCholesterol: 72mgSodium: 266mgCarbohydrates: 35gFiber: 10gSugar: 6gProtein: 32g
Araceli says
Delicious!! My husband and I loved this salad! Even my 10 year old liked it. I will be making this again soon.
Cassie says
I'm so happy to hear that Araceli! Thank you 🙂
Jules says
Had this for dinner last night and was surprised at how tasty and filling it was for a salad. Will be in our regular rotation now
Cassie says
This ones definitely one of my favourites! I'm so glad you enjoyed