Easy Mexican Chicken Salad – This Easy Mexican Chicken Salad is extremely filling and packed full of flavour with smoky vibrant spices in the chicken and dressing and crunchy fresh salad ingredients.
Easy Mexican Chicken Salad
This nutritious and delicious filling Mexican Chicken Salad is filling, vibrant, delicious and creamy too!
Any time I start to think about eating a little healthier, I start to think about Chicken Salads.
The great thing about this salad is that is doesn’t feel like a chore to eat and so it has become part of our weekly eating plan.
It is a salad that is easily customisable and you can have it served in wraps as a Mexican Chicken Wrap or with Nachos too, because why not?!
This is fast becoming my favourite salad for summer because it is loaded with veg- Red Onion, Lettuce, Jalapenos, Avocado, Corn, Tomatoes and it is topped with delicious Smoky Chicken, Smashed Avocado and a Lime based dressing. My idea of the perfect salad!
What’s more? It is ready to eat in 20 minutes!
What makes it Mexican?
It isn’t a Mexican Salad but the flavours in this salad are inspired by the flavours of Mexico, including a quick mashed Lime and Chilli Avocado, Mexican Spiced Chicken and a Lime dressing.
Ingredients in Easy Mexican Chicken Salad
This recipe is loaded with Mexican flavours. The list does look extensive and it is but if you keep everything ready beforehand, it is actually very simple to make.
Here is what you will need:
Boneless skinless chicken Breast
You could use boneless skinless Chicken Thighs but this will mean that the salad is more calorific. It will also affect cooking times. You will need to cook the thighs for longer.
Olive or Avocado Oil
You can use either. You can also use Corn or Vegetable Oil.
Marinade
Garlic, Ground Cumin, Ground Coriander, Smoked Paprika, Cayenne Pepper, Salt and Pepper.
For the Smashed Avocado
Avocado
Make sure it is ripe when buying.
Lime
Lime and Avocado compliment each other perfectly.
Chilli Flakes
A pinch goes a long way here. You could also use Cayenne or Red Chilli Pepper.
Salt and Pepper
Just a touch to season and lift.
For the Salad
Lettuce
Cucumber
Cherry tomatoes
Pickled Jalapeños Slices
Corn
Red Onion
For the Dressing
Oil, Lime, Garlic, Cumin, Cayenne, Honey, Salt and Pepper.
How to make Mexican Chicken Salad
Detailed instructions are at the bottom of the page.
Add chicken to a bowl with garlic, smoked paprika, cayenne, cumin, coriander, salt & pepper. You can mariande for 30 minutes at this stage.
Add Oil to a pan. Once hot, add Chicken.
Cook for 10 – 15 minutes over medium/low and remove from pan. Turn midway.
Mash Avocado with Lime Juice. Add Chilli Flakes, Salt and Pepper.
Assemble Lettuce, Corn, Cherry Tomatoes, Jalapeños, Cucumber and Red Onions on plate.
Add Cooked Chicken and Avocado on top.
Make Dressing by combining oil, honey lime juice, garlic, cayenne, cumin and salt and pepper in bowl. Whisk together to combine. Pour over the salad.
Optional – Top with Feta/Mexican Cheddar (Available from Morrisons).
Storage Instructions
Place leftovers in a sealed airtight container in the fridge for up to 4 days.
If you are making ahead, store the dressing seperately and add a little per day as you serve.
Recipe Tips and Substitutions
Smoked Paprika
Smoked Paprika can be substituted with Chipotle Powder which is a very smoky and delicious powder or paste that can be found in most supermarkets.
Chicken
I used Chicken Breast in this recipe. You can use boneless Chicken Thighs but you will need to cook it a littler longer.
Do not overcook the chicken, it will come out dry and rubbery.
If grilling the Chicken 6 – 8 minutes is enough and on stove top – 10 minutes is usually sufficient. Check the chicken is cooked through before serving.
Lettuce
You can use Iceberg, Romaine, Cos – Whatever you like.
Oil
You can use Corn or Veg Oil in place of Avocado or Olive oil.
More Chicken Salad Recipe:
Simple Chicken Salad with Avocado Dressing
Chicken Tikka Salad – Perfect for Meal Prep
Indian Chicken Salad with Avocado Green Chutney Dressing
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Easy Mexican Chicken Salad
Easy Mexican Chicken Salad - This Easy Mexican Chicken Salad is extremely filling and packed full of flavour with smoky vibrant spices in the chicken and dressing and crunchy fresh salad ingredients.
Ingredients
Chicken
- 1 lb Chicken breast Cut into strips
- 4 cloves Garlic Crushed
- 1 tsp Cayenne Pepper
- 2 ½ tsp Smoked Paprika
- ½ tsp Ground Cumin
- ½ tsp Ground Coriander
- Salt and pepper to taste
- 1 tbsp Avocado Oil or Olive oil
Salad
- 2 tbsp Pickled Jalapeño Slices
- 1 Red Onion Sliced finely
- 1 large head Romaine lettuce Leaves cleaned and divided
- ½ Cucumbers Sliced or 1/2 small Cucumber sliced
- Handful Cherry Tomatoes Quartered
- 4 - 5 tbsp Sweetcorn
Avocado
- 1 Avocado
- 1 Lime Juice Only
- 1 tsp Red Chilli Flakes
- Salt and pepper to taste
Dressing
- 70 ml Avocado Oil or Olive Oil
- 1 tbsp Honey
- 2 tbsp Lime Juice
- 1 Garlic Clove Crushed
- ¼ tsp Cumin Powder
- Pinch Cayenne Pepper
- Salt and pepper to taste
Additional Optional Ingredients
- 3 tbsp Sour Cream
- 200 g Feta Or Cheddar/Mexicana Cheddar grated
Instructions
Chicken
-
Add chicken to a bowl with garlic, cayenne, smoked paprika, cumin, coriander, salt & pepper.
-
Add oil to pan. Once hot, add Chicken. Cook for 10 minutes over medium/low and remove from pan.
Salad
-
Assemble salad ingredients on a large platter or between plates.
Avocado
-
Mash Avocado in a bowl with Lime Juice. Add Chilli Flakes, Salt and Pepper.
Dressing
-
Combine all the ingredients for the dressing in a bowl and whisk to combine.
Assemble
-
Add Chicken and Avocado to the salad plate/s.
-
Pour over the dressing.
-
Top with Feta/Mexican Cheddar if using and a drizzle of sour cream.
Recipe Notes
Storage Instructions
Place leftovers in a sealed airtight container in the fridge for up to 4 days.
If you are making ahead, store the dressing seperately and add a little per day as you serve.
Recipe Tips and Substitutions
Smoked Paprika
Smoked Paprika can be substituted with Chipotle Powder which is a very smoky and delicious powder or paste that can be found in most supermarkets.
Chicken
I used Chicken Breast in this recipe. You can use boneless Chicken Thighs but you will need to cook it a littler longer.
Do not overcook the chicken, it will come out dry and rubbery.
If grilling the Chicken 6 - 8 minutes is enough and on stove top - 10 minutes is usually sufficient. Check the chicken is cooked through before serving.
Lettuce
You can use Iceberg, Romaine, Cos - Whatever you like.
Oil
You can use Corn or Veg Oil in place of Avocado or Olive oil.
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