Spicy Mexican Chicken Salad Recipe

Spicy Mexican Chicken Salad Recipe


Spicy Mexican Chicken Salad Recipe

Topic: Spicy Mexican Chicken Salad Recipe


Picture this: a vibrant fiesta on your plate! Say hello to our Spicy Mexican Chicken Salad—a flavor-packed celebration of fresh, wholesome ingredients that dance together in perfect harmony.

Grilled and sliced chicken takes center stage, joining forces with crisp romaine lettuce, juicy cherry tomatoes, black beans, sweet corn, vibrant red bell pepper, creamy avocado, and a touch of zesty red onion. The ensemble is elevated by the aromatic embrace of cilantro.

Now, let’s talk about the dressing—it’s the maestro orchestrating this symphony of flavors. A blend of olive oil, lime juice, honey, cumin, chili powder, and paprika, it adds a spicy kick that’ll make your taste buds salsa.

This salad is not just a feast for your senses but also a breeze to whip up. Toss it all together, and you’ve got a party on your plate that’s as easy as it is delicious. Whether you’re a seasoned home chef or a kitchen rookie, this recipe invites everyone to join the flavor fiesta. Get ready to savor the bold, spicy goodness of Mexico, right in the comfort of your own kitchen!


Tex-Mex Twist:

Swap the cumin for taco seasoning in the dressing.
Add a handful of shredded cheddar cheese for a gooey, Tex-Mex flair.

Grain Powerhouse:

Toss in cooked quinoa or brown rice for an extra dose of heartiness and fiber.

Tropical Vibes:

Replace the regular corn with grilled or fresh pineapple chunks for a sweet and tangy kick.

Protein Punch:

Experiment with different proteins like shrimp, beef strips, or tofu to suit your taste or dietary preferences.

Spicy Avocado Dressing:

Blend a ripe avocado with lime juice, cilantro, jalapeño, and a touch of Greek yogurt for a creamy and spicy alternative dressing.

Crunchy Tortilla Strips:

Sprinkle crushed tortilla chips or strips on top for an extra layer of crunch and that authentic Mexican texture.

Mango Madness:

Introduce diced mango for a burst of sweetness that pairs wonderfully with the spiciness of the dressing.

Produce Swap:

Experiment with different greens like arugula or mixed baby greens for a unique flavor profile.
Feel free to mix and match these variations to create your own signature version of the Spicy Mexican Chicken Salad! The kitchen is your playground—enjoy the culinary adventure.

Tips & Tricks:

let’s sprinkle in some kitchen wisdom with these tips and tricks for mastering the Spicy Mexican Chicken Salad:

Grill it Right:

Marinate the chicken before grilling for at least 30 minutes to infuse it with extra flavor.
Preheat the grill and oil the grates to prevent sticking.

Timing is Key:

Grill the chicken just until it reaches an internal temperature of 165°F (74°C) to keep it juicy.

Prep Like a Pro:

Chop your veggies and herbs ahead of time to streamline the assembly process.

Dress it Up:

Drizzle the dressing over the salad just before serving to keep the greens crisp.

Avocado Alert:

To prevent avocado browning, add a squeeze of lime juice or slice it just before serving.

Spice Gradually:

Add spices incrementally to the dressing and taste as you go to adjust the heat level to your liking.

Storage Savvy:

If preparing in advance, store the dressing separately and toss it with the salad just before serving to keep everything fresh.

Customize with Confidence:

Don’t hesitate to tweak the recipe—make it yours by adding or omitting ingredients based on your preferences.

Freshness First:

Opt for fresh, high-quality ingredients to elevate the overall taste and presentation.

Garnish Gracefully:

Sprinkle extra cilantro, a squeeze of lime, or a few extra cherry tomatoes on top for a finishing touch.
Now, armed with these tips, go forth and create a Spicy Mexican Chicken Salad masterpiece! Your taste buds are in for a treat.

Storage Tips:

Separate Dressing:

Store the spicy dressing separately from the salad components to prevent wilting.

Chicken Caution:

If storing leftover grilled chicken, keep it in an airtight container to maintain its moisture.

Avocado Awareness:

If using avocado, store any leftover slices with the pit to slow down browning, or add a splash of citrus juice.

Herb Happiness:

Fresh cilantro tends to wilt quickly, so add it just before serving or store it separately and sprinkle as needed.

Crisp Greens:

If you’ve assembled the salad and have leftovers, place a paper towel on top of the greens before sealing to absorb excess moisture and keep them crisp.

Refrigerate Promptly:

Refrigerate the salad components promptly, especially if prepared in advance, to maintain freshness.

Tortilla Crunch:

If you’ve added tortilla chips or strips, store them separately and sprinkle on top just before serving to retain their crunch.

Serve Chilled:

For the best flavor, serve the salad chilled, especially if it has been stored for some time.
With these storage pointers, you can savor the Spicy Mexican Chicken Salad freshness for more than just one meal!

Spicy Mexican Chicken Salad Recipe


Spicy Mexican Chicken Salad Recipe

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Spicy Mexican Chicken Salad Recipe

  • Author: Mustafa Rangoonwala
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Salads
  • Cuisine: Mexican



1 lb boneless, skinless chicken breasts, grilled and sliced.

1 head of romaine lettuce, chopped.

1 cup cherry tomatoes, halved.

1 cup black beans, drained and rinsed.

1 cup corn kernels (fresh or frozen).

1 red bell pepper, diced.

1 avocado, sliced.

1/2 cup red onion, thinly sliced.

1/4 cup fresh cilantro, chopped.

For the dressing:

1/4 cup olive oil.

2 tablespoons lime juice.

1 teaspoon honey.

1 teaspoon ground cumin.

1 teaspoon chili powder.

1/2 teaspoon paprika.

Salt and pepper to taste.


  1. In a large bowl, combine the chopped lettuce, cherry tomatoes, black beans, corn, red bell pepper, avocado, red onion, and cilantro.
  2. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, paprika, salt, and pepper to make the dressing.
  3. Pour the dressing over the salad and toss until everything is well coated.
  4. Top the salad with the sliced grilled chicken.
  5. Serve immediately and enjoy your delicious and spicy Mexican chicken salad!
  6. Feel free to adjust the spice level to your liking by adding more chili powder or hot sauce. Enjoy!


  • Serving Size: 1
  • Calories: 450kcal
  • Fat: 25g
  • Carbohydrates: 35g
  • Fiber: 10g
  • Protein: 25g

Keywords: spicy mexican chicken salad recipe

Did you make this recipe?

Share a photo and tag us @alazhar_bakers on Instagram— we can’t wait to see what you’ve made!

Suggested Recipes:

Mexican Chicken Salad Tostada Recipe


Mexican Chicken Salad Tostada Recipe

Mexican Chicken Salad Tostada Recipe
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Mexican Chicken Salad Tostada Recipe

  • Author: Mustafa Rangoonwala
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Salads
  • Cuisine: Mexican



2 lb chicken breast.

1 russet potato, diced.

1 onion.

4 cloves garlic.

1 stalk celery, diced.

1 habanero, minced.

8 1/2 oz Del Monte Peas & Carrots Blend, drained.

8 3/4 oz Del Monte Whole Kernel Corn, drained.

1 1/2 cups mayonnaise.

1/2 cup sour cream.

1/3 cup yellow mustard.

Salt and pepper, to taste.

Olive oil.

22 pcs tostada shells pack, or more.

1 1/4 cups water, or more.


To Cook The Chicken And Potato:

  1. Heat a medium sized pan over medium heat and put the chicken, garlic, onion, 1 cup of water, and season with salt. Cover and boil for about 30 minutes or until chicken is cooked through. Chicken should be submerged in water. Adjust if necessary.
  2. In a small saucepan add olive oil and heat over medium heat. Put the diced potato and ¼ cup of water. Put the lid on and simmer for 7 minutes.

To Assemble:

  1. When chicken is cooked transfer it to a large bowl and shred using two forks. Remove the onion and garlic from the pot and chop into small dice and put in the same bowl with the chicken.
  2. Add the habanero, diced celery, peas and carrots blend, and whole kernel corn to the large bowl. Add the cooked potato to the large bowl as well. Gently stir and cool down for 10 minutes.
  3. Once cooled, drizzle mayonnaise, sour cream, and mustard into the bowl. Season with salt and pepper. Stir until everything is coated and well combined.
  4. Add tostadas on the side along with preferred hot sauce. Serve


If preferred to cook on an Instant Pot just follow this step: Place the chicken and 2 cups of water in the Instant Pot. Slice the onion in half and add to the Instant Pot with the garlic. Cook on high for 8 minutes. Follow the directions on your Instant Pot for cooking chicken.


  • Serving Size: 1
  • Calories: 1490kcal
  • Sugar: 19g
  • Sodium: 5010mg
  • Fat: 117g
  • Saturated Fat: 42g
  • Trans Fat: 1g
  • Carbohydrates: 54g
  • Fiber: 19g
  • Protein: 64g
  • Cholesterol: 318mg

Keywords: mexican chicken salad tostada recipe, mexican chicken salad tostadas recipe, chicken tostada salad mexican recipe ,mexican chicken tostada salad recipe

Did you make this recipe?

Share a photo and tag us @alazhar_bakers on Instagram— we can’t wait to see what you’ve made!

Mexican Chicken Salad With Greek Yogurt


Mexican Chicken Salad With Greek Yogurt

Mexican Chicken Salad With Greek Yogurt
Save Recipe

Mexican Chicken Salad With Greek Yogurt

  • Author: Mustafa Rangoonwala
  • Prep Time: 10+ 30 mins marinade
  • Cook Time: 20
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Salads
  • Cuisine: Mexican




4 boneless skinless chicken breasts 6 oz each.

3 tablespoon olive oil divided.

1 tsp garlic powder.

1 tsp ground cumin.

1/2 tsp smoked paprika.

Kosher salt and ground pepper to taste

Avocado Dressing:

1 large avocado.

1/4 cup olive oil.

1/2 cup Greek yogurt.

1 tbsp wine vinegar.

1 lime juiced, and zested.

1/2 bunch fresh cilantro.

2 tsp dried oregano.

Kosher salt and pepper to taste.

Salad bowl:

4 cups romaine lettuce chopped.

1 1/2 cup cherry tomatoes quartered.

14 oz can black beans rinsed and drained.

8 oz can corn rinsed and drained.

1 medium red onion thinly sliced.

1/2 bunch fresh cilantro chopped


  1. To a medium bowl, add all the marinade ingredients. Add the chicken and toss well to completely coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes.
  2. Heat a grill pan or an outside grill over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Once the chicken is done grilling, allow it to sit for 5 minutes, then chop it.
  3. Meanwhile, in a small blender add all the dressing ingredients. Blend until smooth and creamy.
  4. To a large salad bowl, add all the prepared veggies and top with the grilled chicken. Drizzle with the avocado dressing and garnish with chopped fresh cilantro.


  • Chicken: we prefer using chicken breast since they are leaner. But you can use boneless chicken thighs. If you don’t like chicken, use shrimp.
  • Lettuce: Romaine lettuce was used to make this salad, any other lettuce will do.
  • Greek yogurt: this can be replaced with plain whole milk yogurt.
  • Avocado oil can be used in place of olive oil
  • Make sure the avocado you use is firm and not overripe.
  • Do allow the chicken to sit for 5 minutes before cutting them.
  • Do not overcook the chicken, it will come out dry and rubbery.


  • Serving Size: 1
  • Calories: 652kcal
  • Sugar: 5g
  • Sodium: 906mg
  • Fat: 36g
  • Saturated Fat: 5g
  • Trans Fat: 1g
  • Carbohydrates: 46g
  • Fiber: 15g
  • Protein: 39g
  • Cholesterol: 74mg

Keywords: Mexican Chicken Salad With Greek Yogurt

Did you make this recipe?

Share a photo and tag us @alazhar_bakers on Instagram— we can’t wait to see what you’ve made!

People Also Ask:

What type of chicken is recommend for this recipe?

Boneless, skinless chicken breasts are the best choice for this recipe, but you can also use ground chicken or chicken thighs.

What type of lettuce is recommend for this salad?

Romaine lettuce is a good choice for this salad, but you can also use other types of lettuce, such as iceberg lettuce or spring mix.

What are some good side dishes to serve with this salad?

Some good side dishes to serve with this salad include chips and salsa, guacamole, or rice and beans.

Can I use different types of chili peppers in this recipe, such as habaneros or jalapeños?

Yes, you can use any type of chili pepper that you like. Just be sure to adjust the amount of peppers depending on how spicy you want the salad to be.

How long will the salad stay fresh in the refrigerator?

The salad will stay fresh in the refrigerator for up to 3 days.

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