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Mexican Chicken Sala in a large brown bowl.
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Mexican Chicken Salad with Chili Lime Vinaigrette

Make this simple, filling and refreshing Mexican Chicken Salad for dinner.
Course Main Course
Cuisine American, Mexican
Keyword Mexican Chicken Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Meghan Payne-Hensley

Ingredients

For the Vinaigrette

  • 2 limes, zested and juiced
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil

For the Salad

  • 4 chicken breasts
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 8 cups chopped romaine
  • 1 large avocado, mashed
  • 1 cup thawed frozen corn (or canned)
  • 1 cup rinsed and drained black beans
  • pico de gallo
  • Mexican cheese
  • ranch dressing
  • crispy tortilla strips

Instructions

  • Add all the vinaigrette ingredients to a mason jar. Seal and shake well. Store in refrigerator until ready to use. Give it a good shake before pouring.
  • Preheat grill to 400 degrees. Season the chicken with chili powder, cumin and salt. Place on grill and cook for six to seven minutes per side. Once cooked through, remove to a cutting board and let rest for 5 minues before cutting into bite-size pieces.
  • Divide lettuce evenly among four bowls. Top each with grilled chicken, mashed avocado, corn, black beans, pico de gallo and shredded cheese. Drizzle with desired amount of ranch and chili lime vinaigrette. Top with tortilla strips and enjoy.