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top view of chicken salad in a white plate with black fork in it over a brown board
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4.95 from 20 votes

Mexican Grilled Chicken Salad

Simple and delicious Mexican Inspired chicken salad loaded with veggies and protein. Easy to make and so flavorful.
Prep Time10 minutes
Cook Time20 minutes
marinate30 minutes
Total Time1 hour
Course: Main Course, Salad
Cuisine: Mexican
Diet: Low Fat
Servings: 4
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