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Mexican Chicken Salad

A colorful blend of juicy chicken, crisp veggies, and zesty dressing perfect for warm evenings and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Salad
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked and shredded chicken
  • 4 cups mixed greens or romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup corn fresh, canned, or frozen
  • 1 avocado diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup cilantro chopped
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Equipment

  • Large bowl
  • Grill or stovetop skillet
  • Measuring cups and spoons
  • Knife and cutting board
  • Whisk

Method
 

  1. Start with cooked chicken, either shredded or diced.
  2. Grill or bake the chicken with a sprinkle of cumin.
  3. While the chicken cools, chop your veggies.
  4. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
  5. In a large bowl, add the mixed greens, chicken, corn, tomatoes, red onion, and cilantro.
  6. Stir gently to mix without bruising the greens.
  7. Pour the dressing over the salad and toss until everything is well coated.
  8. Gently fold in the diced avocado last to prevent it from mashing.
  9. Give the salad a taste and add more salt, pepper, or lime juice as needed.
  10. Serve the salad fresh for the best taste and texture.

Notes

Use leftover chicken or rotisserie chicken for quicker preparation. This salad is best served immediately.