There’s nothing quite like a vibrant, colorful Mexican chicken salad on a warm day. This recipe has become an absolute favorite in my kitchen, and I’m thrilled to share it with you! It’s the perfect balance of fresh, zesty flavors with tender chicken, crisp vegetables, and a creamy cilantro lime dressing that will have everyone coming back for seconds.
What makes this Mexican chicken salad truly special is how it comes together. The beauty of this dish is in its versatility and the way all the flavors play beautifully together. You’ve got the smokiness from the grilled or seasoned chicken, the freshness of lime juice and cilantro, the crunch of crispy tortilla strips, and that wonderful creaminess from the avocado. I love serving this at summer gatherings because it’s not only delicious but also looks absolutely gorgeous on the table.
One of my favorite things about this salad is that you can prepare most of it ahead of time, which makes entertaining so much easier. The dressing can be made a day in advance, the chicken can be cooked and shredded ahead, and you can even chop most of your vegetables. Just wait to assemble everything right before serving to keep the lettuce crisp and the tortilla strips crunchy.
This recipe is inspired by the fresh, bold flavors of Mexican cuisine, but with a lighter, salad-focused approach. If you love this, you might also enjoy our Best Cream Cheese Fruit Dip Recipe for a refreshing side, or our Best Oatmeal Chocolate Chip Cookies Recipe for dessert.
Let me walk you through how to make this absolutely delicious Mexican chicken salad that will become a regular on your dinner table. The key to success is using quality ingredients and not skipping any of the components. Each element serves a purpose, and together they create something truly special.
For the cilantro lime dressing, I recommend making it from scratch rather than using store-bought. It takes just a few minutes and tastes infinitely better. The combination of fresh cilantro, lime juice, and a touch of sour cream creates a dressing that’s creamy but not heavy, with bright, fresh flavors that complement the salad perfectly. Check out Serious Eats for more creative salad dressing ideas.
When it comes to the chicken, you have several options. You can grill it for a smoky flavor, cook it in a skillet with Mexican spices, or even use a slow cooker for tender, juicy results. I typically season mine with cumin, chili powder, garlic powder, and paprika for that authentic Mexican flavor. The key is to not overcook the chicken—you want it to stay moist and tender.
The fresh vegetables are what make this salad truly shine. Crisp romaine lettuce forms the perfect base, while cherry tomatoes add sweetness and color. Red onion provides a nice sharp bite, and bell peppers add both crunch and nutrition. Fresh corn kernels (whether fresh, frozen, or canned) add a wonderful sweetness that balances the savory elements. Black beans provide protein and fiber, making this salad hearty enough to be a complete meal.
I can’t overstate the importance of the crispy tortilla strips. They add the perfect textural element and keep this salad interesting with each bite. You can either fry strips of corn tortillas yourself or purchase them pre-made. If you’re short on time, the store-bought versions are perfectly acceptable, though homemade is always best. For more insight on salad components, visit Bon Appétit.
Avocado is another crucial component that I wouldn’t skip. It adds a creamy richness that makes each bite feel luxurious without being heavy. I recommend adding the avocado right before serving to prevent browning. Crumbled cotija cheese adds a salty, tangy note that’s absolutely delicious, though feta or queso fresco work beautifully as well.
This Mexican chicken salad works wonderfully as a main course for lunch or dinner, or you can serve it as part of a larger spread at parties and gatherings. It’s also perfect for meal prep—just keep the dressing separate and add it right before eating. You can also check New York Times Cooking for additional salad inspiration and techniques.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 ripe avocado, sliced
- 3/4 cup crispy tortilla strips
- 1/2 cup cotija cheese, crumbled
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- For the Cilantro Lime Dressing:
- 1 cup sour cream or Greek yogurt
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes (about 1/4 cup)
- 1 garlic clove, minced
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2-3 tablespoons water or milk to thin if needed
Instructions
- Pat the chicken breasts dry with paper towels. In a small bowl, combine cumin, chili powder, garlic powder, paprika, salt, and black pepper.
- Rub the spice mixture evenly over both sides of the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-7 minutes per side, until the internal temperature reaches 165°F on a meat thermometer.
- Remove the cooked chicken to a cutting board and let it rest for 5 minutes. Once cooled slightly, shred or slice the chicken into bite-sized pieces.
- While the chicken cooks, prepare the cilantro lime dressing: In a bowl, combine sour cream, fresh cilantro, lime juice, minced garlic, cumin, salt, and black pepper.
- Whisk the dressing ingredients together until smooth and well combined. Add water or milk a tablespoon at a time if the dressing seems too thick. Set aside.
- In a large salad bowl, arrange the chopped romaine lettuce as your base.
- Top the lettuce with the shredded chicken, cherry tomatoes, diced bell pepper, red onion slices, corn kernels, and black beans.
- Arrange the avocado slices on top of the salad.
- Sprinkle the crispy tortilla strips and crumbled cotija cheese over the top of the salad.
- Drizzle the cilantro lime dressing over the salad just before serving, or serve it on the side so guests can add as much as they like.
- Garnish with fresh cilantro and serve with lime wedges on the side for extra brightness.
- Toss everything together gently right before eating to combine all the flavors and components.
Pro Tips
Protein variations: This salad works beautifully with grilled chicken, rotisserie chicken, or even shrimp if you prefer. For a vegetarian option, substitute the chicken with crispy tofu or additional black beans and add some grilled zucchini for substance.
Dressing alternatives: If you don’t have sour cream, Greek yogurt works perfectly and creates an even lighter version. For a dairy-free option, use dairy-free sour cream or a combination of avocado and lime juice. You can also thin the dressing with chicken broth instead of water for added flavor.
Tortilla strip hack: If you don’t have time to make or buy tortilla strips, you can use crumbled tortilla chips as a quick substitute. They’ll add that crunch and flavor, though the texture will be slightly different.
Corn options: Fresh corn in season is wonderful, but frozen corn kernels work beautifully year-round and are often more economical. If using canned corn, make sure to rinse it thoroughly to remove excess sodium.
Cheese substitutions: Cotija cheese is traditional and has a wonderful salty, crumbly texture, but you can substitute with feta, queso fresco, or even crumbled goat cheese if that’s what you have on hand.
Avocado timing: Add the avocado slices right before serving to prevent browning. If you need to prepare the salad a bit ahead, wait to add the avocado until just before guests arrive.
Grilling method: For a more authentic flavor, grill the chicken breasts on an outdoor grill or grill pan over medium-high heat for 6-8 minutes per side. This creates beautiful grill marks and adds a smoky flavor that’s absolutely delicious.
Serving suggestions: This salad is hearty enough to be a complete meal on its own. You can also serve it alongside Mexican rice, black beans, or warm flour tortillas for scooping. It’s perfect for lunch, dinner, or even party gatherings.
Storage: This salad is best eaten fresh, but you can store the components separately and assemble just before serving. Keep the dressing in a covered container for up to 2 days. Avoid storing the assembled salad as the lettuce will wilt and the tortilla strips will become soggy.
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