Dairy-Free Mexican Chicken Salad
Elevate your salad game with this vibrant Dairy-Free Mexican Chicken Salad, a wholesome and flavor-packed dish that’s perfect for lunch or dinner. Juicy oven-roasted chicken seasoned with cumin and garlic powder meets a colorful medley of mixed greens, cherry tomatoes, black beans, sweet corn, and creamy avocado. Freshly chopped cilantro and a zesty lime drizzle tie together the bold Mexican-inspired flavors, while optional jalapeño adds a touch of heat for spice lovers. This recipe is completely dairy-free, offering a nutritious and satisfying option for those with dietary restrictions. Quick to prepare in just 35 minutes, it’s a delicious way to enjoy a healthier take on classic Mexican cuisine. Perfect for meal prepping or serving fresh, it’s a showstopper you don't want to miss!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Ground cumin
- 0.5 tsp Garlic powder
- 4 cups Mixed greens
- 1.5 cups Cherry tomatoes, halved
- 1 cup Canned black beans, rinsed and drained
- 1 cup Sweet corn kernels, fresh or canned, drained
- 0.5 Red onion, thinly sliced
- 1 Avocado, diced
- 0.25 cup Cilantro, chopped
- 1 Lime, juiced
- 1 Jalapeño, finely chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Rub the chicken breasts with olive oil, and season with salt, black pepper, ground cumin, and garlic powder.
Place the seasoned chicken breasts on a baking sheet and roast in the oven for 20 minutes or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it cool for a few minutes. Then, slice it into thin strips or shred it using two forks.
In a large salad bowl, add mixed greens, cherry tomatoes, black beans, sweet corn, red onion, and diced avocado.
Add the sliced or shredded chicken to the salad.
Sprinkle chopped cilantro over the top, and drizzle the juice of one lime. Add jalapeño if using for an extra kick.
Toss everything together gently until well combined. Adjust seasoning if necessary.
Serve the salad immediately or chill in the refrigerator for 15 minutes for a more refreshing taste.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 22.6 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4251 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
