Description
This Mexican Chicken Salad is a vibrant and satisfying meal featuring tender chicken, black beans, sweet corn, creamy avocado, juicy tomatoes, and crisp vegetables. Tossed with a zesty lime-cilantro dressing, it’s an easy, nutritious, and gluten-free salad ideal for a quick lunch or light dinner that bursts with fresh flavors and satisfying textures.
Ingredients
For the Salad
- 2 cups cooked chicken breast, shredded or diced
- 4 cups chopped romaine lettuce
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced, optional
Lime-Cilantro Dressing
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, chopped cilantro, honey, ground cumin, chili powder, salt, and black pepper until fully combined and smooth.
- Combine salad ingredients: In a large salad bowl, mix the chopped romaine lettuce, shredded or diced cooked chicken, drained and rinsed black beans, corn kernels, halved cherry tomatoes, diced avocado, finely diced red onion, chopped cilantro, and thinly sliced jalapeño if using.
- Toss with dressing: Pour the lime-cilantro dressing over the salad ingredients in the bowl.
- Mix gently: Toss the salad gently but thoroughly until all ingredients are evenly coated with the dressing.
- Serve: Serve the salad immediately, optionally garnished with extra lime wedges and chopped cilantro for added zest and freshness.
Notes
- Use leftover grilled or rotisserie chicken to save preparation time.
- Add tortilla strips for a crunchy texture.
- Substitute black beans with pinto beans if desired for a different flavor profile.
- Include shredded Mexican cheese or cotija cheese for extra creaminess and richness.
- For meal prep, keep the avocado and dressing separate until ready to serve to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
