Mexican Chicken Salad

Bright, vibrant, and packed with bold flavors, this Mexican Chicken Salad is the ultimate healthy and satisfying meal! Grilled, spice-rubbed chicken breasts—seasoned with smoky chili powder, paprika, and garlic—are perfectly paired with a colorful medley of crisp romaine lettuce, juicy cherry tomatoes, sweet corn, hearty black beans, and creamy avocado slices. Fresh lime juice and a hint of cumin create a zesty, tangy dressing that ties it all together, while crumbled queso fresco or feta cheese adds a final touch of decadence. Ready in just 35 minutes, this easy-to-make salad is perfect for a quick weeknight dinner or a crowd-pleasing dish for your next gathering. Serve it as a standalone meal or pair it with tortilla chips for an extra crunch!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Start by preheating your grill or a grill pan over medium-high heat.

Step 2

In a small bowl, combine the olive oil, salt, ground black pepper, chili powder, paprika, and garlic powder.

Step 3

Brush the chicken breasts with the spice mixture, ensuring they are evenly coated.

Step 4

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.

Step 5

While the chicken is cooking, prepare the salad. Chop the romaine lettuce and place it in a large salad bowl.

Step 6

Halve the cherry tomatoes and add them to the lettuce along with the corn, black beans, diced red onion, and chopped fresh cilantro.

Step 7

Dice or slice the avocados and squeeze a bit of lime juice over them to prevent browning. Add to the salad.

Step 8

In a separate small bowl, whisk together the remaining lime juice, a pinch of salt, and cumin to make the dressing.

Step 9

Slice the grilled chicken into strips and add it on top of the salad.

Step 10

Drizzle the lime dressing over the salad and toss to combine all ingredients evenly.

Step 11

Sprinkle the crumbled queso fresco or feta cheese over the top before serving.

Nutrition Facts

Serving size	2338.5 grams (2338.5g)

Amount per serving	% Daily Value*
Calories	2567

Total Fat 132.10g	169%
Saturated Fat 34.10g	171%
Polyunsaturated Fat 3.10g
Cholesterol 466mg	155%
Sodium 4230mg	184%
Total Carbohydrate 160.10g	58%
Dietary Fiber 58.90g	210%
Total Sugars 28.30g
Protein 201.90g	404%

Vitamin D 5IU	23%
Calcium 1076mg	83%
Iron 20mg	112%
Potassium 6034mg	128%

*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.

Source of Calories

Fat: 45.1%

Protein: 30.6%

Carbs: 24.3%