Mexican Chicken Salad

This fresh and flavourful Mexican Chicken Salad is a quick and easy weeknight dinner that is sure to fill you up.  Filled with delicious everyday ingredients, including avocado, red kidney beans and corn.  It's also served with a light lemon dressing. 

I love Mexican food, so it's no surprise that one of my favourite salads is Mexican inspired.  This Mexican Chicken Salad is full of good-for-you ingredients and is filling enough to be a complete meal on its own.  The chicken is juicy and bursting with flavour.

It's on the table in 15 minutes.  Yes, you heard right - 15 minutes!  This does require a little multi-tasking, like chopping salad ingredients while waiting for the chicken breast to cook.  But totally doable.

Ain't nobody got time to spend hours in the kitchen after work - am I right?  This recipe will have you on the couch and watching Netflix in no time!

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🥘 INGREDIENTS

Now - the ingredient list below might look dauntingly long but never fear - these are everyday ingredients and majority are either part of the salad or common spices.  I've also added a few tips and tricks below for how to reuse ingredients and get your chicken breast tender and cooked to perfection.

Salad: 

• Chicken Breast
• Tomato
• Cucumber
• Red Capsicum / Bell Pepper
• Avocado
• Corn (use canned or fresh)
• Red Kidney Beans
• Lettuce (use your favourite)
• Olive Oil

Spice Blend:

• Ground Paprika
• Cumin
• Garlic Powder
• Onion Powder
• Cayenne Pepper

Dressing: 

• Extra Virgin Olive Oil
• Lemon
• Honey
• Salt + Pepper

💭 TOP TIPS & TRICKS:

Chicken Breast:   If the breasts are on the large side, halve them horizontally using this method.  Then flatten with a mallet or bottom of a mason jar first to get them to a uniform size.  This ensures they cook evenly, don't dry out and keeps them tender.

Spice Blend:  This spice blend is perfect for other Mexican dishes like tacos and burritos.  Why not double or triple the quantities and save the mix in a jar for next time?

Dressing:  The dressing will make more than you need for two salads.  Save leftovers in the fridge for up to a week and use in this Roasted Sweet Potato, Avocado & Feta Salad.

🍴 INSTRUCTIONS

1. Place chicken, paprika, cumin, garlic powder, cayenne pepper & olive oil in a bowl and mix together thoroughly.
2. Heat frying pan on medium-high and cook chicken breasts until browned and fully cooked through (approx. 8 mins).  Rest for 5 minutes, then slice.
3. Place dressing ingredients in a jar and shake well.  
4. Arrange salad ingredients on bowls or plates.  Place sliced chicken on top and drizzle dressing over.  Serve immediately.  

🥗 MORE SCRUMPTIOUS SALAD RECIPES:

• Pumpkin, Haloumi and Avocado Salad
• Cabbage and Crunchy Noodle Salad
• Roasted Pumpkin, Spinach and Feta Salad
• Crunchy Kale Salad with Lemon Tamari Dressing
• Sweet Potato, Chickpea and Feta Salad
• 35 Easy and Yummy Salad Recipes
• OR see all Salad Recipes

If you’ve tried this Mexican Chicken Salad I’d love to hear how you enjoyed it! Pop a comment and a star rating below! 

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