Mexican Chicken Salad

This vibrant and flavourful Mexican chicken salad makes a healthy meal for the whole family to enjoy.

The combination of spices, fresh vegetables, creamy avocado, and tender chicken comes together nicely with a coriander(cilantro) and lime dressing.

Key Ingredients:

• Boneless, skinless chicken breasts.
• Olive oil for the chicken marinade, coriander, and lime dressing, and for cooking.
• Your favourite chipotle or taco seasoning or make your own with spices, see additional recipe notes below.
• Corn kernels (fresh or frozen).
• A can of black beans drained and rinsed.
• Fresh lettuce, I used romaine lettuce, cos lettuce also goes well.
• Avocado
• Spring onion or red onion.
• Fresh coriander/cilantro.
• Fresh garlic.
• Lime juice.

Step-by-Step Instructions

1. First, prepare the marinade for the chicken. In a small bowl or jug mix together the seasoning and the olive oil.

2. Slice each chicken breast in half, lengthwise, and add them to a bowl. Pour over the marinade ensuring that the chicken is coated on each side. Cover and refrigerate while you work on the other ingredients. You can marinade for 30 minutes to 4 hours or overnight if you prefer.

3. Next, prepare the coriander and lime dressing. Place the fresh coriander leaves, garlic, olive oil, lime, salt, and pepper in a high-speed blender.

4. Blitz until everything is combined and has a smooth consistency. Pour the dressing into a small bowl or jar and set aside.

5. Next, cook the chicken. You can grill the chicken in a pan or cook on the BBQ. Ensure the pan or BBQ is heated well on medium heat and lightly coated in olive oil. Cook for 6-7 minutes on each side until lightly browned. Leave the chicken to cool for 5 minutes before slicing. Cook the corn of your choice. If you have fresh corn then you can grill it on each side until golden brown and cooked. Or you can use frozen and thawed corn kernels which you can cook as per instructions or simply use drained and rinsed corn from a can.

6. Rinse and drain the black beans and assemble the ingredients for the salad laying down the lettuce leaves first. Slice the cooked chicken and add to the salad. Drizzle the dressing over the top add a sprinkle of chopped coriander leaves and serve. You can serve the Mexican chicken salad in one large bowl or separate it into small bowls before serving. Add optional lime wedges to serve.

Additional Recipe Tips

• You can choose your own favourite Chipotle or taco seasoning or make your own by mixing a blend of spices. Mix 1 Tablespoon of chipotle powder, 1 Tablespoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of ground coriander, ½ teaspoon garlic powder, ¼ teaspoon of salt, you can add a pinch of chili powder if you would like the seasoning to be spicy.
• Add the chicken salad to tacos or wraps if you want to make this salad kid-friendly and also go further for a family meal.
• If you are looking for other Mexican recipes you might like to try this Vegan Chipotle Burrito Bowl, this bowl has a smoky dairy-free dressing that tops it off nicely.

This Mexican chicken salad is protein-packed, contains antioxidants and fibre, along with healthy fats making it a healthy well-rounded meal that is tasty and satisfying.

If you are a fan of chicken salads you might like to try this simple chicken salad recipe with a balsamic dressing or this healthy mango chicken salad recipe.

If you make this Mexican Chicken Salad Recipe I would love for you to give it a star rating ★ below. You can also tag me #lovefoodnourish on Instagram

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Have a lovely week!

Hope

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Mexican Chicken Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour

This healthy and vibrant chicken salad is full of delicious Mexican flavours. Gluten-Free.

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Ingredients

Chicken and marinade

• 2 chicken breasts, boneless, skinless (approx 500gm/1.10lb), sliced in half to make 4 cutlets.
• ¼ cup olive oil
• 1 Tablespoon lime juice
• 3 Tablespoons taco seasoning * Choose your favourite or make your own see notes

Coriander/cilantro lime dressing

• 1 cup coriander/cilantro leaves , stems removed
• ¼ cup olive oil
• 2 Tablespoon lime
• ¼ teaspoon salt
• Dash of black pepper

Mexican salad

• 6 cups cos lettuce, roughly chopped
• 1 cup of black beans, drained and rinsed from a can
• 1 cup corn kernels fresh or frozen, *see instructions
• 1 cup cherry tomatoes, halved
• 2 spring onions, ends removed, finely chopped.

To serve

• Fresh coriander or parsely - optional
• Wedge of lime

Instructions

1. For instructions with photos please see the recipe post. First, prepare the marinade for the chicken. In a small bowl or jug mix together the seasoning and the olive oil.
2. Slice each chicken breast in half, lengthwise, and add them to a bowl. Pour over the marinade ensuring that the chicken is coated on each side. Cover and refrigerate while you work on the other ingredients. You can marinade for 30 minutes to 4 hours or overnight if you prefer.
3. Next, prepare the coriander and lime dressing. Place the fresh coriander leaves, garlic, olive oil, lime, salt, and pepper in a high-speed blender.
4. Blitz until everything is combined and has a smooth consistency. Pour the dressing into a small bowl or jar and set aside.
5. Next, cook the chicken. You can grill the chicken in a
   pan or cook on the BBQ. Ensure the pan or BBQ is heated well on medium heat and lightly coated in olive oil. Cook for 6-7 minutes on each side until lightly browned. Leave the chicken to cool for 5 minutes before
   slicing. The chicken should be tender with juices running clear.
6. Cook the corn of your choice. If you have fresh corn then you can grill it on each side until golden brown and cooked. Or you can use frozen and thawed corn kernels which you can cook as per instructions or simply use drained and rinsed corn from a can.
7. Rinse and drain the black beans and assemble the ingredients for the salad laying down the lettuce leaves first. Slice the cooked chicken and add to the salad. Drizzle the dressing over the top add a sprinkle of chopped coriander/cilantro leaves and serve. 
8. You can serve the Mexican salad in one large bowl or separate into small bowls before serving. Add optional lime wedges to serve.

Notes

• You can choose your own favourite Chipotle or taco seasoning or make your own by mixing a blend of spices. Mix 1 Tablespoon of chipotle powder, 1 Tablespoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of ground coriander, ½ teaspoon garlic powder, ¼ teaspoon of salt, you can add a pinch of chili powder if you would like the seasoning to be spicy.

• Add the chicken salad to tacos or wraps if you want to make this salad kid-friendly and also go further for a family meal.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 583Total Fat 33gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 26gCholesterol 106mgSodium 698mgCarbohydrates 28gFiber 8gSugar 5gProtein 46g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.