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? This salad has all my favourite Mexican flavours and loads of vibrant veggies too.
Mexican Chicken Salad
This nutritious and delicious filling Mexican Chicken Salad is filling, vibrant, delicious and creamy with the avocado too.
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!
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, Smoky Chicken and a Lime dressing.
How to make Mexican Chicken Salad
Detailed instructions are at the bottom of the page.
Add chicken to a bowl with smoked paprika, cayenne, cumin, coriander, salt & pepper. Cook for 10 minutes over medium/low and remove from pan.
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.
Make Dressing by combining oil, lime juice, garlic, cayenne, cumin and salt and pepper in bowl. Whisk together to combine. Pour over the salad.
Top with Feta/Mexican Cheddar (Available from Morrisons).
Storage Instructions
This salad keeps well in the fridge for 2 – 3 days on an airtight container.
More Recipes you may like:
Simple Chicken Salad with Avocado Dressing
Chicken Tikka Salad – Perfect for Meal Prep
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira x
Mexican Chicken Salad
Mexican chicken salad makes me think of summer. This salad is filling, nutritious and delicious. It has all my favourite Mexican flavours and loads of vibrant veggies too.
Ingredients
Chicken
- 1 lb Chicken breast Cut into strips
- 2 cloves Garlic
- 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
- 2 Mini Cucumbers Sliced or 1/2 small Cucumber sliced
- 150 g Cherry Tomatoes Quartered
- 160 g Sweetcorn
Avocado
- 2 Avocado
- 1 Lime Juice Only
- 1 tsp Red Chilli Flakes
- Salt and pepper to taste
Dressing
- 70 ml Avocado Oil or Olive Oil
- 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
Nutrition - This has been calculated with additional cheese and sour cream.
Storage Instructions - This salad keeps well in the fridge for 2 - 3 days on an airtight container.
Leave a Reply