Mexican Chicken Salad
Bright, zesty, and loaded with vibrant flavors, this Mexican Chicken Salad is a wholesome, crowd-pleasing dish that brings the best of Tex-Mex cuisine to your table. Featuring tender, spice-rubbed grilled chicken on a bed of crisp romaine lettuce, this recipe is packed with juicy cherry tomatoes, sweet corn kernels, hearty black beans, creamy avocado, and a zesty lime-cumin dressing that ties it all together. A sprinkle of crumbled queso fresco or tangy feta cheese adds the perfect finishing touch. Ready in just 35 minutes, this colorful salad is not only quick and easy to make but also versatile—ideal as a light lunch, hearty dinner, or a stunning addition to any fiesta. If you're searching for a healthy, protein-packed meal that doesn't skimp on flavor, this Mexican Chicken Salad is your answer! Keywords: Mexican Chicken Salad, Tex-Mex salad, healthy chicken salad, grilled chicken recipe, lime dressing.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Corn kernels (canned or cooked)
- 1 cup Black beans, rinsed and drained
- 0.5 cup Red onion
- 0.25 cup Fresh cilantro
- 2 Avocados
- 2 tablespoons Fresh lime juice
- 0.5 teaspoon Cumin
- 0.5 cup Crumbled queso fresco or feta cheese
Instructions
Start by preheating your grill or a grill pan over medium-high heat.
In a small bowl, combine the olive oil, salt, ground black pepper, chili powder, paprika, and garlic powder.
Brush the chicken breasts with the spice mixture, ensuring they are evenly coated.
Grill the chicken for 6-8 minutes on each side or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes.
While the chicken is cooking, prepare the salad. Chop the romaine lettuce and place it in a large salad bowl.
Halve the cherry tomatoes and add them to the lettuce along with the corn, black beans, diced red onion, and chopped fresh cilantro.
Dice or slice the avocados and squeeze a bit of lime juice over them to prevent browning. Add to the salad.
In a separate small bowl, whisk together the remaining lime juice, a pinch of salt, and cumin to make the dressing.
Slice the grilled chicken into strips and add it on top of the salad.
Drizzle the lime dressing over the salad and toss to combine all ingredients evenly.
Sprinkle the crumbled queso fresco or feta cheese over the top before serving.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1362 mg | 29% | |
*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.
