Mexican Chicken Salad

Mexican chicken salad makes me think of summer and there isn’t long to go before we get there. To be honest, I love having this salad any time of the year. Who said it has be seasonal?

mexican chicken salad -

Like many others I don’t do boring salads, so I try to pack my salads with flavour in the form of vegetables, seasoning and of course a yummy dressing/sauce. This salad is more like a feast, let’s be honest. With baked tortillas, sweetcorn, gherkins, jalapeños, avocado, tomatoes, red pepper, chicken and cheese, it feels like a plate piled with treats. If you skip the dressing and top it with low fat sour cream, it is as healthy as can be. What makes it even better is that it is a really quick fix and a rather filling meal.

mexican chicken salad -

Mexican Chicken Salad
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
Mexican Chicken Salad
  • 1lb chicken breast cut into ½ inch thick slices
  • 1 tbsp chipotle paste
  • 1 tsp cayenne pepper powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 flat tsp dried oregano
  • 1 flat tsp dried thyme
  • 1 tsp smoked paprika
  • 1½ teaspoons ground cumin
  • 1½ tsp ground coriander
  • Salt and pepper to taste
  • 1 tbsp oil
Baked Tortilla Strips
  • 2 Flour Tortillas, cut into strips
  • 1 tablespoon smoked paprika
  • 1 Tablespoon olive oil
  • 2 jalapeños, seeded and diced
  • 2 pickled gherkins sliced finely
  • 1 red onion diced
  • ½ red pepper sliced lengthways into ¼ inch strips
  • 1 head romaine lettuce, chopped
  • 1 cup corn
  • 1 cup cheddar cheese grated
  • 1 cup cherry tomatoes, halved
  • 1 avocado, pitted and cut in half or cut into ½ inch slices
  • 1 tbsp fresh lime juice
  • 1 tablespoons olive oil
  • Salt and pepper, to taste
  • ¼ cup sour cream
  • 1 tbsp mayonnaise
  • ¼ cup buttermilk
  • 1 tbsp chives chopped
  • 1 tsp lime juice
  • ½ teaspoon dried dill
  • Salt and pepper to taste
Baked Tortilla Strips
  1. Preheat the oven to gas mark 6.
  2. In a bowl, toss together the tortilla strips, smoked paprika and olive oil, making they are well coated.
  3. Spread in an even layer on the baking sheet and bake for 10 minutes or until the strips are crisp. Watch them closely.
  1. Season chicken breasts evenly with all marinade ingredients aside from the oil.
  2. Heat the oil in a large non stick pan over medium, high heat.
  3. Add chicken and let brown for 2 minutes.
  4. Turn the chicken over, turn the heat down to low and cover the pan.
  5. Let the chicken cook for a further 10 minutes or until cooked through.
  6. Let the chicken rest covered for 10 minutes. Remove from pan and set aside.
  1. Toss all the salad ingredients apart from the cheese into a large bowl ensuring the oil, lime juice and seasoning is mixed through.
  1. Combine all the ingredients for the dressing in a bowl and whisk to combine.
  1. Divide the salad ingredients between 2 large platters.
  2. Add the chicken, cheese and tortilla strips to the plate.
  3. Top with the dressing.


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