mexican chicken salad recipe
Discover the ultimate Mexican chicken salad recipe! Packed with bold flavors, fresh ingredients, and easy prep, it's perfect for any meal. Try it today!
Ingredients
For the Salad:
- 2 cups shredded chicken Rotisserie chicken works wonders here, or you can use leftover grilled chicken.
- 1 cup black beans Rinsed and drained; they add a hearty, earthy flavor.
- 1 cup sweet corn kernels Fresh, frozen, or canned—your choice.
- 1 large avocado Perfectly ripe and diced for creamy goodness.
- 1 cup cherry tomatoes Halved, adding a burst of juicy sweetness.
- 1/2 red onion Thinly sliced for a sharp, tangy kick.
- 1 bell pepper Diced; any color will do, but red adds a lovely contrast.
- 2 cups romaine lettuce or mixed greens Crisp and refreshing as the base.
- 1/4 cup fresh cilantro leaves Chopped, for that signature Mexican flair.
For the Dressing:
- 3 tablespoons lime juice Freshly squeezed for the ultimate zing.
- 2 tablespoons olive oil Extra virgin for its smooth, fruity notes.
- 1 tablespoon sour cream or Greek yogurt Adds a touch of creaminess.
- 1 teaspoon honey Balances the tangy and smoky flavors beautifully.
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 clove garlic Minced, for a subtle aromatic depth.
- Salt and pepper to taste
Optional Toppings:
- Tortilla strips or crushed tortilla chips For that irresistible crunch.
- Crumbled cotija cheese Salty, tangy, and oh-so-authentic.
- Diced jalapeño For those who love a spicy kick.
Instructions
Step 1: Prep Your Ingredients
- Start by gathering and prepping all your ingredients. Shred your cooked chicken, dice the avocado, slice the vegetables, and rinse the beans and corn. Pro tip: Keep your avocado and dressing aside until you’re ready to serve to preserve their freshness.
Step 2: Make the Dressing
- In a small bowl, whisk together the lime juice, olive oil, sour cream (or Greek yogurt), honey, ground cumin, smoked paprika, and minced garlic. Add a pinch of salt and pepper, adjusting to taste. The result is a creamy, tangy, and slightly smoky dressing that ties the entire dish together.
Step 3: Assemble the Salad
- In a large mixing bowl, combine the shredded chicken, black beans, corn, cherry tomatoes, red onion, bell pepper, and greens. Toss everything gently to mix, ensuring every bite is packed with a variety of textures and flavors.
Step 4: Add the Avocado and Dressing
- Right before serving, gently fold in the diced avocado to avoid mashing it. Drizzle the dressing over the salad and toss lightly to coat. Taste and adjust the seasoning if needed.
Step 5: Garnish and Serve
- Top with tortilla strips or crushed tortilla chips for crunch, a sprinkle of fresh cilantro, and a crumble of cotija cheese for a final touch. If you’re feeling adventurous, add a few slices of jalapeño for an extra kick. Serve immediately and enjoy the vibrant medley of flavors.
Notes
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Protein: 26 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Sugar: 3 g
- Fat: 17 g
- Saturated Fat: 3 g
- Cholesterol: 70 mg
- Sodium: 520 mg