Mexican Chicken Salad: A Vibrant, Flavorful Delight

Spice up your salad routine with this Mexican Chicken Salad—a colorful, nutrient-packed dish bursting with the bold flavors of lime, cilantro, and chili. With tender grilled chicken, crunchy vegetables, and a creamy yet zesty dressing, this salad is the perfect balance of healthy and delicious. It’s quick to prepare and ideal for lunch, dinner, or even meal prep!

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Number of Servings: 4
• Serving Size: 1 large salad bowl

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 28g
• Carbohydrates: 15g
• Fat: 20g
• Dietary Information: Gluten-free, Low-carb

Ingredients List

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste

For the Salad:

• 4 cups (about 120g) romaine lettuce, chopped
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) corn kernels (fresh, canned, or frozen and thawed)
• 1 cup (150g) black beans, rinsed and drained
• 1 medium avocado, diced
• ¼ cup (30g) red onion, thinly sliced
• ¼ cup (30g) fresh cilantro, chopped

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey (optional)
• ½ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ¼ teaspoon chili powder
• Salt and pepper, to taste

Detailed Method of Preparation

Prepare the Chicken:

1. In a small bowl, mix the olive oil, cumin, chili powder, paprika, garlic powder, salt, and pepper to form a marinade.
2. Rub the marinade all over the chicken breasts.
3. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F/74°C).
4. Remove from the heat and let the chicken rest for 5 minutes before slicing.

Assemble the Salad:

1. In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, corn, black beans, red onion, and avocado.
2. Add the sliced grilled chicken on top.

Make the Dressing:

1. In a small bowl, whisk together the olive oil, lime juice, honey (if using), garlic powder, cumin, chili powder, salt, and pepper.
2. Drizzle the dressing over the salad and toss gently to combine.

Tips for Culinary Success

• Grilling Tip: For a smoky flavor, grill the chicken on an outdoor grill.
• Dressing Variations: Add a dollop of Greek yogurt or sour cream to the dressing for a creamier texture.
• Make It Vegan: Replace the chicken with grilled tofu or roasted sweet potatoes and skip the honey in the dressing.
• Meal Prep Friendly: Store the components separately and assemble just before serving to keep everything fresh.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken instead of grilling chicken?
Yes! Shredded rotisserie chicken is a great time-saving substitute.

2. How long can I store leftovers?
Store leftover salad (without the dressing) in an airtight container in the refrigerator for up to 2 days. Add the dressing right before eating.

3. Can I make this spicier?
Absolutely! Add sliced jalapeños or a pinch of cayenne pepper to the dressing for an extra kick.