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–+ servings
Mexican Chicken Salad in a plate

Best, Easy and Spicy Mexican Chicken Salad

Safira
Best, Easy and Spicy Mexican Chicken Salad - This Easy, Fast Mexican Chicken Salad with Avocado and Corn is extremely filling, crunchy and packed full of flavour with smoky vibrant spices in the chicken and dressing and crunchy fresh salad ingredients.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Salad, Starters
Cuisine Mexican
Servings 4
Calories 702 kcal

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.

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.

Nutrition

Calories: 702kcalCarbohydrates: 33gProtein: 38gFat: 50gSaturated Fat: 14gCholesterol: 122mgSodium: 733mgPotassium: 1630mgFiber: 13gSugar: 9gVitamin A: 15319IUVitamin C: 39mgCalcium: 347mgIron: 4mg
Keyword Chicken Salad, Easy Mexican Chicken Salad, Mexican Chicken Salad
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