Mexican Chicken Salad Recipe

I used to think salads were boring until I discovered this Mexican Chicken Salad Recipe. My neighbor Rosa shared her family’s version with me at a potluck, and I went back for thirds.

The combination of juicy chicken, crispy veggies, and that tangy lime dressing completely changed my mind about what a salad could be. I’ve been making it weekly ever since, tweaking it along the way to create my perfect version.

This isn’t just lettuce with some toppings thrown on. It’s a complete meal that’s satisfying, colorful, and packed with flavors that actually make you excited about eating vegetables. My kids request it for dinner, which tells you everything you need to know.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	15 minutes
Total Time	35 minutes
Servings	6 servings
Difficulty Level	Easy

Why You’ll Love This Mexican Chicken Salad Recipe

This salad hits all the right notes, from the tender chicken to the crispy tortilla strips that add that perfect crunch. It’s become my go-to for meal prep because it actually tastes better the next day.

The dressing is what really makes it special. I learned the hard way that bottled dressings just don’t cut it after I tried to save time once and everyone immediately noticed the difference.

Here’s why this recipe will become your new favorite:

• Restaurant-quality results at home: Tastes like something you’d pay $15 for at a trendy cafe, but costs a fraction to make
• Meal prep friendly: The components stay fresh for days when stored separately, making it perfect for busy weekweeks
• Customizable heat level: Start mild and add more jalapeños as your family gets used to the flavors
• Complete nutrition: Protein, fiber, healthy fats, and tons of vegetables all in one bowl
• Kid-approved: My picky eater actually asks for this, and that’s saying something
• Uses simple ingredients: No hunting for obscure items at specialty stores

If you’re looking for more salad inspiration, try my Broccoli Salad Recipe next.

Ingredients

You’ll need fresh ingredients for the best results, though I’ve definitely made this work with whatever was in my fridge. The chicken can be grilled, baked, or even rotisserie from the store.

For the Salad:

• 1 lb (450g) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 6 cups (180g) chopped romaine lettuce
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (165g) black beans, drained and rinsed
• 1 cup (150g) corn kernels (fresh, frozen, or canned)
• 1 medium red bell pepper, diced
• ½ red onion, thinly sliced
• 1 avocado, diced
• ½ cup (75g) shredded cheddar cheese
• ¼ cup (4g) fresh cilantro, chopped
• 1 cup (30g) tortilla strips or crushed tortilla chips

For the Cilantro Lime Dressing:

• ½ cup (120ml) Greek yogurt
• ¼ cup (60ml) mayonnaise
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 2 cloves garlic, minced
• ¼ cup (4g) fresh cilantro, chopped
• 1 tablespoon honey
• ½ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons water (to thin, if needed)

Kitchen Equipment Needed

Having the right tools makes this recipe so much easier. I learned this after trying to dice everything with a dull knife and ending up with sore hands.

• Large cutting board for prepping all the vegetables
• Sharp chef’s knife for clean cuts
• Grill pan or skillet for cooking chicken
• Meat thermometer to ensure chicken is cooked perfectly
• Large salad bowl for mixing
• Small mixing bowl for the dressing
• Whisk for emulsifying the dressing
• Measuring cups and spoons
• Kitchen tongs for handling chicken
• Citrus juicer for fresh lime juice

You might also enjoy my Potato Salad Recipe for your next gathering.

Recommended Products for This Recipe

I’ve tested dozens of products while perfecting this recipe, and these are the ones that genuinely make a difference. You don’t need all of them, but they’ll definitely level up your salad game.

1. OXO Good Grips Chef’s Knife

A sharp knife changed everything for me when prepping this salad. This one holds its edge beautifully and makes dicing the chicken and vegetables so much faster and safer. I used to struggle with a cheap knife that would slip, but this glides through everything effortlessly.

Get it on Amazon

2. Tovolo Citrus Juicer

Fresh lime juice is non-negotiable for this dressing, and this juicer extracts every drop without seeds getting into your bowl. I wasted so many limes squeezing them by hand before I got this. It’s worth every penny for the amount of citrus you’ll use.

Get it on Amazon

3. ThermoPro Digital Meat Thermometer

Nothing ruins this salad faster than dry, overcooked chicken. This thermometer takes the guesswork out completely. I aim for 165°F (74°C) every time, and the chicken comes out perfectly juicy.

Get it on Amazon

4. Lodge Cast Iron Grill Pan

The grill marks from this pan add amazing flavor and visual appeal to the chicken. It gets screaming hot and creates that perfect char without drying out the meat. Mine has lasted years and just keeps getting better with use.

Get it on Amazon

5. Fage Total Greek Yogurt

This specific brand makes the creamiest dressing without any tanginess overpowering the other flavors. I’ve tried at least ten different yogurts, and this one blends the smoothest and has the perfect texture for the cilantro lime dressing.

Get it on Amazon

Step-by-Step Instructions: How to Make Mexican Chicken Salad

Follow these steps carefully for the best results. I’ve included all the little tricks I’ve learned from making this countless times.

1. Season and Prep the Chicken

Start with the chicken because it needs time to cook and cool slightly before adding to the salad.

• Pat the chicken breasts completely dry with paper towels, which helps the seasonings stick and promotes better browning
• Place chicken breasts between two sheets of plastic wrap or parchment paper
• Use a meat mallet or rolling pin to pound them to an even thickness of about ¾ inch (2cm), which ensures even cooking
• In a small bowl, combine chili powder, cumin, garlic powder, salt, and black pepper
• Rub the chicken breasts all over with olive oil, coating every surface
• Sprinkle the spice mixture generously on both sides of each chicken breast
• Press the seasonings into the meat with your hands so they adhere properly
• Let the seasoned chicken sit at room temperature for 10 minutes while you prep other ingredients

2. Cook the Chicken

Getting the chicken right is crucial because dry chicken will ruin this entire salad.

• Heat a grill pan or large skillet over medium-high heat until it’s very hot, about 3 to 4 minutes
• Add a tiny bit of oil to the pan and swirl to coat (I use about ½ teaspoon)
• Place the chicken breasts in the pan without overcrowding, leaving at least 1 inch between each piece
• Cook without moving them for 6 to 7 minutes on the first side until you see nice grill marks or a golden crust
• Flip the chicken using tongs and cook for another 5 to 6 minutes on the second side
• Insert a meat thermometer into the thickest part of each breast, checking that it reads 165°F (74°C)
• Transfer the cooked chicken to a clean cutting board and let it rest for 5 to 10 minutes
• Slice or dice the chicken into bite-sized pieces, cutting against the grain for maximum tenderness
• Set aside to cool to room temperature, or refrigerate if making ahead

Another favorite is my BBQ Chicken Wrap Recipe.

3. Prepare the Vegetables

Fresh, crisp vegetables make all the difference in texture and flavor.

• Wash all vegetables thoroughly under cold running water and dry them completely with paper towels or a salad spinner
• Chop the romaine lettuce into bite-sized pieces, removing any tough ribs
• Slice the cherry tomatoes in half lengthwise, which prevents them from rolling around in the salad
• Dice the red bell pepper into uniform ½-inch (1cm) pieces for even distribution
• Slice the red onion as thinly as possible using a sharp knife or mandoline for a milder flavor
• If using canned corn or beans, drain them in a colander and rinse with cold water to remove excess sodium
• Pat the beans and corn dry with paper towels to prevent excess moisture in the salad
• Dice the avocado just before serving to prevent browning, or toss with a little lime juice if prepping ahead
• Chop the fresh cilantro roughly, including some of the tender stems for extra flavor
• Grate the cheddar cheese freshly from a block rather than using pre-shredded for better texture and flavor

4. Make the Cilantro Lime Dressing

This homemade dressing is what sets this salad apart from anything you’ll buy at a restaurant.

• In a small mixing bowl or measuring cup, combine the Greek yogurt and mayonnaise
• Whisk together until completely smooth with no lumps remaining
• Add the fresh lime juice and lime zest, whisking to incorporate fully
• Mince the garlic cloves as finely as possible and add to the bowl
• Chop the cilantro finely and stir it into the mixture
• Drizzle in the honey and add the cumin, salt, and pepper
• Whisk vigorously for about 30 seconds until the dressing is creamy and emulsified
• Taste and adjust seasonings, adding more lime juice for tang, honey for sweetness, or salt for depth
• If the dressing is too thick, add water 1 tablespoon at a time until you reach a pourable but still creamy consistency
• Cover with plastic wrap and refrigerate for at least 15 minutes to let the flavors meld together

5. Assemble the Salad

Assembly order matters here to ensure every bite has the perfect combination of ingredients.

• Place the chopped romaine lettuce in a large salad bowl as your base layer
• Add the cooked, cooled chicken pieces evenly across the lettuce
• Scatter the cherry tomato halves throughout the salad
• Add the black beans, distributing them evenly
• Sprinkle the corn kernels over everything
• Add the diced red bell pepper pieces
• Layer on the thinly sliced red onion
• Add the diced avocado pieces gently so they don’t get mashed
• Sprinkle the shredded cheddar cheese across the top
• Garnish with the chopped fresh cilantro
• Add the tortilla strips or crushed chips right before serving so they stay crunchy

6. Dress and Serve

The final step is all about bringing everything together without making the salad soggy.

• Pour about half of the cilantro lime dressing over the assembled salad
• Use salad tongs or two large spoons to gently toss everything together, starting from the bottom and working up
• Add more dressing gradually until everything is lightly coated but not drowning
• Taste a forkful and adjust seasonings if needed with extra salt, pepper, or a squeeze of fresh lime
• Serve immediately on individual plates or in bowls
• Pass the remaining dressing on the side for those who want extra
• Top each serving with additional tortilla strips, a lime wedge, and extra cilantro if desired
• Enjoy while the tortilla strips are still crispy and the avocado is fresh

For another crowd-pleasing option, check out my Mexican Street Corn Recipe.

Tips for The Best Mexican Chicken Salad

These tips come from all the times I’ve made this recipe and learned what works best.

• Use rotisserie chicken for a shortcut: When you’re short on time, a store-bought rotisserie chicken works beautifully and adds even more flavor from its seasonings
• Don’t overdress: Always start with less dressing than you think you need because you can add more but can’t take it away
• Keep components separate for meal prep: Store the lettuce, chicken, toppings, and dressing in separate containers and assemble right before eating
• Toast your own tortilla strips: Cut corn tortillas into strips, toss with oil and salt, then bake at 400°F (200°C) for 10 minutes until crispy for the best texture
• Choose the right lettuce: Romaine holds up better than delicate greens and provides the perfect crisp texture for this hearty salad
• Season your chicken generously: Don’t be shy with the spices because they need to flavor the meat all the way through
• Let chicken rest: Cutting into hot chicken releases all the juices, resulting in dry meat, so always let it rest at least 5 minutes
• Dice consistently: Cut everything roughly the same size so you get a bit of everything in each bite
• Use fresh lime juice: Bottled lime juice has a bitter, artificial taste that ruins the dressing
• Add avocado last: Avocado browns quickly, so dice it right before serving or toss with lime juice to slow oxidation
• Adjust heat level: Start with no jalapeños and add them gradually to find your family’s perfect spice level
• Make extra dressing: This dressing keeps for a week and tastes great on other salads, tacos, or as a dip

Serving Suggestions

This salad is satisfying enough to serve as a complete meal, but it also pairs beautifully with other dishes.

Main Course Pairings:

• Serve alongside Taco Soup for a full Mexican-inspired dinner
• Pair with warm Dinner Rolls for a lighter meal option
• Serve with Healthy Guacamole and tortilla chips as appetizers

For Special Occasions:

• Build a taco bar with this salad, Chipotle Burrito ingredients, and various toppings
• Serve at potlucks in individual cups for easy eating and beautiful presentation
• Make it the centerpiece of a summer cookout alongside grilled meats

Beverage Pairings:

• Ice-cold Mexican beer with lime wedges
• Fresh margaritas or palomas for adult gatherings
• Agua fresca or horchata for a traditional touch
• Iced tea with lime for a refreshing non-alcoholic option

Additional Toppings:

• Pickled jalapeños for extra heat and tang
• Sour cream or Mexican crema for richness
• Pico de gallo for fresh tomato flavor
• Cotija cheese instead of cheddar for authentic Mexican taste
• Pepitas (pumpkin seeds) for extra crunch and nutrition

Variations of Mexican Chicken Salad

This recipe is incredibly flexible, and I’ve tried countless variations over the years.

Protein Swaps:

• Shrimp version: Replace chicken with grilled or sautéed shrimp seasoned with the same spices
• Carnitas style: Use leftover pulled pork instead of chicken for a richer, smokier flavor
• Steak salad: Grill flank steak or skirt steak and slice thinly against the grain
• Vegetarian option: Skip the meat entirely and add extra beans, quinoa, or grilled portobello mushrooms
• Fish tacos style: Use grilled white fish like mahi-mahi or tilapia for a lighter version

Flavor Variations:

• Southwest style: Add roasted poblano peppers and swap cilantro for oregano in the dressing
• Tex-Mex version: Include ranch dressing mixed with taco seasoning and add bacon bits
• Tropical twist: Add mango chunks, pineapple pieces, and use coconut milk in the dressing
• Fajita salad: Add sautéed bell peppers and onions to the mix for that fajita flavor
• Street taco inspired: Top with radish slices, cabbage slaw, and a squeeze of lime

Dressing Alternatives:

• Avocado dressing: Blend an avocado with the lime juice, yogurt, and cilantro for ultra-creamy texture
• Spicy chipotle: Add a chopped chipotle pepper in adobo sauce to the dressing for smoky heat
• Ranch-cilantro hybrid: Mix half ranch dressing with half cilantro lime dressing
• Honey-lime vinaigrette: Use olive oil, lime juice, honey, and cumin for a lighter, oil-based option

Base Alternatives:

• Replace romaine with a spring mix for a more delicate texture
• Use chopped kale massaged with a bit of dressing for a heartier, nutrient-dense base
• Try a mix of romaine and cabbage for extra crunch
• Use butter lettuce for a softer, more tender salad

You might also love my 7 Layer Taco Salad Recipe.

Storage and Reheating

Proper storage keeps this salad fresh for days, making it perfect for meal prep.

Storing Components Separately:

• Store cooked chicken in an airtight container in the refrigerator for up to 4 days
• Keep chopped romaine in a container lined with paper towels to absorb moisture, lasting up to 5 days
• Store the dressing in a sealed jar or container for up to 1 week, shaking before each use
• Keep other prepped vegetables in separate containers for 3 to 4 days
• Don’t cut the avocado until you’re ready to eat, or store it with the pit and plastic wrap pressed against the flesh
• Store cheese and tortilla strips in their original packaging or airtight containers

Storing Assembled Salad:

• If you must store the salad already assembled, keep the dressing separate and add only when serving
• Remove the tortilla strips and add them fresh each time to maintain crunch
• Assembled salad without dressing lasts 1 to 2 days maximum in the refrigerator
• Cover tightly with plastic wrap or store in an airtight container

Freezing Tips:

• The cooked, seasoned chicken can be frozen for up to 3 months in a freezer-safe bag
• Thaw frozen chicken overnight in the refrigerator before adding to salad
• Do not freeze assembled salad, lettuce, dressing, or fresh vegetables as they’ll become soggy
• Freeze only the protein component for best results

Reheating Instructions:

• This salad is meant to be served cold, so no reheating is necessary
• If you prefer warm chicken, reheat it separately in a skillet or microwave before adding to cold salad
• Never reheat the entire assembled salad as it will wilt the lettuce and make everything soggy
• To warm chicken: microwave on 50% power in 30-second intervals or reheat in a skillet with a splash of water

Try my Chicken and Egg Salad Recipe for another meal prep favorite.

Nutritional Facts

Per serving (1/6 of recipe):

• Calories: 385
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 72mg
• Sodium: 485mg
• Total Carbohydrates: 28g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 29g
• Vitamin A: 85% DV
• Vitamin C: 65% DV
• Calcium: 12% DV
• Iron: 15% DV

Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

This salad isn’t just delicious, it’s packed with nutrients that support your overall health.

Chicken Breast:
Lean protein that helps build and repair muscles while keeping you satisfied for hours. It’s low in fat but high in essential amino acids your body needs for countless functions. The protein also helps stabilize blood sugar levels and prevents energy crashes.

Black Beans:

• Rich in fiber that promotes digestive health and keeps you feeling full
• Packed with plant-based protein for vegetarians who add extra beans
• High in folate, which supports cell growth and cardiovascular health
• Contains resistant starch that feeds beneficial gut bacteria

Avocado:

• Full of heart-healthy monounsaturated fats that reduce bad cholesterol
• Provides potassium for blood pressure regulation and muscle function
• Contains fiber for digestive health and blood sugar control
• Rich in vitamins E and K for skin health and bone strength

Bell Peppers:

• Extremely high in vitamin C, even more than oranges
• Contains antioxidants that protect against cellular damage
• Low in calories but high in fiber and water content
• Supports eye health with carotenoids like lutein

Romaine Lettuce:

• Good source of vitamins A and K for vision and bone health
• High water content helps with hydration
• Contains folate for heart health and cell function
• Very low in calories while adding volume and crunch

Greek Yogurt (in dressing):

• Probiotic-rich for gut health and immune function
• High in protein compared to regular yogurt
• Good source of calcium for strong bones and teeth
• Lower in sugar than many commercial dressings

If you’re looking for more nutritious options, try my Healthy Coleslaw Recipe.

FAQs About Mexican Chicken Salad

1. Can I make this salad ahead of time?

Absolutely, and it’s actually one of the best make-ahead salads I know. Keep all components separate in airtight containers and assemble individual portions as needed throughout the week. The chicken, vegetables, and dressing all stay fresh for 3 to 4 days when stored properly. Just add the avocado and tortilla strips right before serving to maintain the best texture.

2. What can I substitute for Greek yogurt in the dressing?

You have several options that work well. Regular sour cream creates a tangy, rich dressing with a similar consistency. Full-fat plain yogurt works but will be slightly thinner, so reduce the water added. For a dairy-free version, use cashew cream or a thick coconut yogurt, though the flavor will be slightly different.

3. How do I keep the tortilla strips crunchy?

The key is adding them at the very last moment before serving. Store them separately in an airtight container or ziplock bag at room temperature. If you dress the salad and let it sit, the moisture will inevitably make them soggy. For meal prep, pack the tortilla strips in a small separate container and sprinkle them on just before eating.

4. Can I use a different type of lettuce?

Yes, though some work better than others. Romaine is ideal because it stays crisp and holds up to the dressing without wilting. Iceberg works if you want extra crunch but has less nutritional value. Avoid delicate greens like spring mix or arugula as they’ll wilt quickly. A mix of romaine and shredded cabbage gives you great texture and keeps well.

5. Is this salad keto-friendly?

It can be with a few simple modifications. Skip the corn and black beans since they’re higher in carbs. Omit the honey from the dressing or replace it with a keto-friendly sweetener. Leave out the tortilla strips or use low-carb cheese crisps instead. These changes reduce the carb content to about 8-10g net carbs per serving while keeping all the flavor.

For another versatile chicken recipe, explore my Chicken Fajita Lettuce Wraps Recipe.

Final Thoughts

This Mexican Chicken Salad Recipe has earned its place in my regular dinner rotation for good reason. It’s fresh, satisfying, and brings together so many vibrant flavors in one bowl.

The best part is how adaptable it is to your preferences and what you have on hand. Don’t stress about getting every ingredient perfect, just make it your own and enjoy the process.

I’d love to hear how your version turns out! Drop a comment below with any tweaks you made or share a photo of your beautiful creation. Happy cooking!

Recommended:

• Shrimp and Avocado Salad Recipe
• Chickpea Salad Recipe
• Fancy Nancy Chicken Salad Recipe
• BLT Pasta Salad Recipe
• Grilled Peach and Burrata Salad Recipe
• Tuna and White Bean Salad Recipe
• Chicken Caesar Pasta Salad Recipe
• Orange Dreamsicle Salad Recipe
• Healthy Bruschetta Recipe
• Coleslaw Recipe