Mexican Grilled Chicken Salad

By Rena |

This Mexican Inspired grilled chicken salad is simply out of this world delicious. Packed with flavor, nutrition, and takes just 30 minutes to assemble and serve.

top view of chicken salad in a white plate with black fork in it over a brown board

Grilled chicken salads make for a perfect lunch and light dinners. Jazz up your chicken 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, and tossed in with a homemade avocado cilantro dressing. Without the marinate time, this grilled chicken 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.

Why you will love this grilled chicken salad

  • Packed with flavor: This Mexican chopped chicken salad is out of this world delciious. It is packed with juicy chicken and veggies.
  • Healthy: with the added grilled chicken and the homemade avocado dressing, this salad is healthy and nutritious.
  • Easy and meal-prep friendly: Dont be intimated when it comes to making salad. This grilled chicken salad is easy to make ane great for those who meal prep. Simply store the dressing on the side.
top view chicken chopped salad mixed with dressing and served in a white plate

Ingredients you will need for this salad

To make this grilled chicken Mexican Salad, you will need the following ingredients. The full measurements are listed further down below.

boneless skinless chicken breasts, 6 oz each
olive oil
avocado
lime
wine vinegar
fresh cilantro
Greek yogurt
romaine lettuce
cherry tomatoes
black beans, can
canned corn
red onion
seasonings: garlic powder, cumin, smoked paprika, salt, black pepper, and dried oregano

ingredients to make the Mexican Chicken salad on a light blue board

How to make this 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.
grilled chicken breast on a grill pan
  • 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.
chopped lettuce, tomatoes and onions, on a white cutting board
close up chopped chicken salad in a white bowl

recipe notes, tips, and substitutes

  • Chicken: we prefer using chicken breast since they are leaner. But you can use boneless chicken thighs. If you don’t like chicken, use shrimp.
  • We 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.
close up salad mixed in with dressing

Frequently asked questions

Is it healthy to eat salad every day?

It all comes down to what you are putting in your salad. A salad that’s comprised of veggies, served with grilled chicken breast and tossed in a homemade healthy dressing is healthy to eat on a daily basis. A chicken salad is packed with nutrients, antioxidants, fiber, and protein.

How long do you cook chicken breast on the grill?

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.

How to store this Mexican chicken chopped salad?

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.

close up view of chopped chicken salad

More chicken salads to try

top view of chicken chopped salad in a white plate

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top view of chicken salad in a white plate with black fork in it over a brown board

Mexican Grilled Chicken Salad

Simple and delicious Mexican Inspired chicken salad loaded with veggies and protein. Easy to make and so flavorful.
5 from 6 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: Mexican
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 20 minutes
marinate: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 652kcal
Author: Rena

Ingredients

Marinade:

  • 4 boneless skinless chicken breasts 6 oz each
  • 3 tablespoon olive oil divided
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp 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 tbsp wine vinegar
  • 1 lime juiced, and zested
  • 1/2 bunch fresh cilantro
  • 2 tsp dried oregano
  • Kosher salt and pepper to taste

Salad bowl:

  • 4 cups romaine lettuce chopped
  • 1 1/2 cup cherry tomatoes quartered
  • 14 oz can black beans rinsed and drained
  • 8 oz can corn 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. 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.
  • 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. Blend until smooth and creamy.
  • 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.

Notes

  • Chicken: we 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.
  • Do allow the chicken to sit for 5 minutes before cutting them.
  • Do not overcook the chicken, it will come out dry and rubbery

Nutrition

Calories: 652kcal | Carbohydrates: 46g | Protein: 39g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 906mg | Potassium: 1459mg | Fiber: 15g | Sugar: 5g | Vitamin A: 4772IU | Vitamin C: 30mg | Calcium: 125mg | Iron: 5mg
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