Mexican Chicken Salad Recipe

Mexican Chicken Avocado Salad Recipe
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Mexican Chicken Avocado Salad Recipe




Chicken Cooking:

2 chicken breasts, split in half lengthwise

Chipotle chile powder, 1 teaspoon

Smoked paprika, 1 1/2 teaspoon

11/2 tsp cumin

1 tsp cooking oil

Salt and pepper

Salad Base:

4 cups (or more) spring mix (or lettuce)

2 chopped and peeled avocados

1 cup of roasted corn kernels; see notes

4 thin slices of tiny cucumbers

1/4 fresh chopped cilantro

Sliced 1/2 cup cherry tomatoes, optional


3 teaspoons of olive oil

1 teaspoon of lime juice

2 minced little garlic cloves

Salt and pepper,

1 tablespoon of chopped cilantro


Preparing Chicken:

Prepare the spice mixture in a small bowl by combining salt, pepper, cumin powder, chipotle chile powder, and smoked paprika.

To uniformly coat the chicken breast, cut it in half lengthwise. Then, apply the prepared spice rub.

Cooking oil should be warmed up in a cast-iron skillet over medium heat.

Cook the chicken pieces for around 3 minutes in a single layer. Then, turn the chicken over and cook for three minutes or until well cooked.

Slice or dice it into bite-sized pieces after allowing it to cool.

Salad Dressing:

In a small mixing bowl, combine olive oil, lime juice, fresh cilantro, minced garlic, salt, and pepper. Mix thoroughly and set aside.

Salad Base:

Add greens, diced avocados, corn, cucumber, etc., to a sizable salad bowl.

The salad base is then topped with the sliced chicken and prepared dressing. Combine everything using two wooden spatulas or your hands like a salad.



  • Compared to cooking the chicken breast in one thick piece, cutting it in half lengthwise will assist the meat in absorbing more flavours while taking less time to cook.
  • Grilled Chicken: You can grill the chicken on the barbeque for unique smokey flavours throughout the summer.
  • You can use any greens you like in the salad foundation, such as lettuce or a combination of spinach, arugula, and kale.
  • Store the chicken, avocado, and salad dressing separately to save the salad for another day or prepare it beforehand. The next time you want to eat them, combine them with the salad base or greens before serving.


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