mexican chicken salad

Name: Mexican Chicken Salad
Prep time: 15 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: 2 large chicken breast; ground Himalayan pink salt, to taste; freshly ground black pepper, to taste (I always use mixed peppercorns); tajín seasoning, to taste; 4 cup(s) lettuce such as romaine, washed and torn; 2 large avocados, stones removed, peeled and cubed; 1 tablespoon(s) freshly squeezed lime juice, or as needed; 1/2 cup(s) red onions, chopped; 1 can(s) corn kernels, drained (15 oz.); 1 can(s) black beans, rinsed and drained (15 oz.); 1 cup(s) cherry tomatoes, washed and halved; 1 cup(s) Cotija cheese, crumbled; 1/4 cup(s) cilantro, chopped; 4 lime wedges, for serving

7 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jun 3, 2025

Loaded with yumminess, this lovely light meal is perfect to enjoy anytime!

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This is a delicious plate of Mexican Chicken Salad served with Mexican Salad Dressing.

prep time 15 Min

cook time 10 Min

method Grill

yield 2 serving(s)

Ingredients

2 large chicken breast
ground Himalayan pink salt, to taste
freshly ground black pepper, to taste (I always use mixed peppercorns)
tajín seasoning, to taste
4 cups lettuce such as romaine, washed and torn
2 large avocados, stones removed, peeled and cubed
1 tablespoon freshly squeezed lime juice, or as needed
1/2 cup red onions, chopped
1 can corn kernels, drained (15 oz.)
1 can black beans, rinsed and drained (15 oz.)
1 cup cherry tomatoes, washed and halved
1 cup Cotija cheese, crumbled
1/4 cup cilantro, chopped
4 lime wedges, for serving

How To Make mexican chicken salad

Step 1

Season chicken breasts with salt, pepper, and Tajín.

Step 2

Grill breasts at 500ºF on the barbecue for 10 minutes or until internal temp reaches 165ºF, flipping halfway through.
Step 3

Transfer to a cutting board, cover them loosely, and let it rest for 10 minutes.
Step 4

In a bowl, combine avocado cubes and freshly squeezed lime juice; stir to coat.
Step 5

To assemble… Evenly place torn lettuce on 2 plates and then chicken slices in the center, leaving a space at one end to put the red onions.
Step 6

At each corner, clockwise, put corn kernels, black beans, cherry tomatoes, and avocado. Separate corn kernels-black beans and tomatoes-avocado with crumbled Cotija.
Step 7

Drizzle on Mexican Salad Dressing and sprinkle the ingredients with chopped cilantro: serve with lime wedges.
Step 8

To view this light & tasty meal on YouTube, click on this link ➡ https://youtu.be/7TYtn33hHCo
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