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This Mexican-inspired grilled chicken salad is simply out-of-this-world delicious. Packed with flavor, and takes just 30 minutes to assemble and serve.
I also love this Ranch chicken salad that I like to serve with this cheesy garlic bread.
Grilled chicken salads make for a perfect lunch and light dinners. Jazz up your salad game by making this Mexican-inspired chicken salad. A fresh summer salad that’s loaded with corn, beans, tomatoes, and other veggies. It is also packed with juicy grilled chicken for added protein, and tossed in with a homemade avocado cilantro dressing. Without the marinate time, this salad can be ready in just 30 minutes.
Similar to our Southwest Chicken salad, this Mexican chicken salad can be made and prepared ahead if you love to meal prep.
Summary
- Packed with flavor: This Mexican chopped chicken salad is out of this world delicious. It is packed with juicy chicken and veggies.
- Easy and meal-prep friendly: Don’t be intimidated when it comes to making a salad. This grilled chicken salad is easy to make and great for those who meal prep. Simply store the dressing on the side.
Ingredients needed
To make this grilled chicken Mexican Salad, you will need the following ingredients. The full measurements are listed further down below in the recipe card.
- Boneless skinless chicken breasts, 6 oz each: you can also use boneless and skinless chicken thighs.
- Olive oil: or avocado oil.
- Avocado
- Lime: Lemon will also work.
- Wine vinegar
- Fresh cilantro: you need this unless you really hate cilantro, you can then wap it with parsley.
- Greek yogurt: or plain yogurt
- Romaine lettuce or mixed greens
- Cherry tomatoes
- Black beans, can
- Canned corn: or frozen, thawed
- Red onion
- Seasonings: garlic powder, cumin, smoked paprika, salt, black pepper, and dried oregano.
How to make Mexican chopped Chicken salad
- Marinate the chicken: To a medium bowl, add all the marinade ingredients. Add the chicken and toss well to completely coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes.
- Grill the chicken: Heat a grill pan or an outside grill over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Once the chicken is done grilling, allow it to sit for 5 minutes, then chop it.
- Make the dressing: Meanwhile, in a small blender add all the dressing ingredients. Blend until smooth and creamy.
- Assemble the salad: To a large salad bowl, add all the prepared veggies and top with the grilled chicken. Drizzle with the avocado dressing and garnish with chopped fresh cilantro.
Recipe notes, tips, and substitutes
- Chicken: I prefer using chicken breast since they are leaner. But you can use boneless chicken thighs. If you don’t like chicken, use shrimp.
- I used romaine lettuce to make this salad but any other lettuce will do.
- Greek yogurt: this can be replaced with plain whole milk yogurt.
- You can use Avocado oil in place of olive oil
- Make sure the avocado you use is firm and not overripe.
- Do allow the chicken to sit for 5 minutes before cutting them.
- Do not overcook the chicken, it will come out dry and rubbery.
Frequently asked questions
Yes. If you prefer using chicken thighs instead of chicken breast you can. Nutritional values will vary.
Depending on the thickness of the chicken breast, you will need about 6-8 minutes of grilling time on each side. It is best to cook the chicken on medium heat instead of high heat.
Place leftovers in a sealed container in the fridge for up to 4 days. You can store the dressing on the side and toss it in when ready to serve.
If you want to use shrimp or any other protein instead of chicken go right ahead.
More chicken salads
- Greek Chicken Salad
- Chicken Caprese Salad
- Chicken Chopped Salad
- Strawberry Chicken Salad
- Low Carb Chicken Caesar Salad
- Grilled Chicken Cobb Salad
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Mexican Grilled Chicken Salad
Ingredients
- 4 boneless skinless chicken breasts, 6 oz each
Marinade:
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Kosher salt and ground pepper, to taste
Avocado dressing:
- 1 large avocado
- 1/4 cup olive oil
- 1/2 cup Greek yogurt
- 1 tablespoon wine vinegar
- 1 lime, juiced, and zested
- 1/2 bunch fresh cilantro
- 2 teaspoons dried oregano
- Kosher salt and pepper, to taste
Salad bowl:
- 4 cups romaine lettuce, chopped
- 1 1/2 cup cherry tomatoes, quartered
- 14 ounces black beans, one can, rinsed and drained
- 8 ounces corn, one can, rinsed and drained
- 1 medium red onion, thinly sliced
- 1/2 bunch fresh cilantro, chopped
Instructions
- To a medium bowl, add all the marinade ingredients (4 boneless skinless chicken breasts3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, Kosher salt and ground pepper). Add the 4 boneless skinless chicken breasts and toss well to completely coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes.
- Heat a grill pan or an outside grill over medium-high heat. Add the chicken and cook for 5-6 minutes per side or until golden brown and cooked through. Once the chicken is done grilling, allow it to sit for 5 minutes, then chop it.
- Meanwhile, in a small blender, add all the dressing ingredients. ( 1 large avocado, 1/2 cup Greek yogurt, 1/4 cup olive oil1 tablespoon wine vinegar, 1 lime (juiced), 1/2 bunch fresh cilantro, 2 teaspoons dried oregano, and Kosher salt and pepper). Blend until smooth and creamy.
- To a large salad bowl, add all the prepared veggies (4 cups romaine lettuce-chopped, 1 1/2 cup cherry tomatoes (quartered), 14 ounces black beans, 8 ounces corn, 1 medium red onionsliced, and 1/2 bunch fresh cilantro), and top with the grilled chicken. Drizzle with the avocado dressing and garnish with chopped fresh cilantro.
Notes
- Chicken: I prefer using chicken breast since they are leaner. But you can use boneless chicken thighs. If you don’t like chicken, use shrimp.
- Lettuce: Romaine lettuce was used to make this salad, any other lettuce will do.
- Greek yogurt: this can be replaced with plain whole milk yogurt.
- Avocado oil can be used in place of olive oil
- Make sure the avocado you use is firm and not overripe.
- Allow the chicken to sit for 5 minutes before cutting them.
- Do not overcook the chicken, it will come out dry and rubbery
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A really refreshing summertime meal.
Love this recipe!
This was delicious….hubby liked it too! I’ve made this twice now and will be a regular dish for us!
Awesome. Glad you guys loved it
On a hot day this salad is terrific with fresh crusty bread, a glass of cold crisp white winr and a bunch of friends.
Yes! Glad you love it.
I used shrimp, instead of chicken. The dressing was ok, but I added a few things of my own to give it a good kick, and reduce the Greek yogurt flavor after taste. I added jalapeño, seeds removed, 3 garlic cloves, a dash of smoked paprika and a splash of white wine (Sauvignon Blanc) after several taste tests later, I found the flavor I was looking for in the dressing. Other than that, great salad!
Thanks for the feedback
Is the Kcal amount for one serving or 4?
It’s for a single serving.
Is the nutrition info for the whole 4 servings on is it one serving? Seems very high for one serving! Thank you!
Not normally a fan of salads but I really like this one. The dressing alone is a GAME CHANGER.
Perfect!! Thank you
This salad and dressing was supper yummy! Will definitely make this often.
Thank you so much. Glad you loved it.