If you’re craving something fresh, vibrant, and packed with bold flavors, the Mexican Avocado Chicken Salad Recipe is your new go-to! This salad bursts with colorful ingredients like creamy avocado, juicy cherry tomatoes, and tender spiced chicken, all tied together by a zesty lime dressing. It’s both nourishing and exciting, making it perfect for a quick lunch or a light dinner that feels like a celebration on your plate.
Ingredients You’ll Need
This Mexican Avocado Chicken Salad Recipe comes together with a handful of simple yet essential ingredients. Each one plays a crucial role—whether it’s the smoky chipotle powder bringing warmth, the bright lime juice adding zing, or the creamy avocado balancing textures.
- Lime juice: Gives the dressing a fresh and tangy brightness that wakes up the dish.
- Honey: Adds subtle sweetness, balancing acidity perfectly.
- Olive oil: Acts as a smooth base for the dressing and helps cook the chicken to golden perfection.
- Garlic clove, minced: Injects a punch of savory flavor into the dressing.
- Salt & black pepper: Essential seasoning that elevates every ingredient.
- Chicken breasts: The hearty protein star, seasoned and cooked to juicy tenderness.
- Chipotle powder and oregano: Provide smoky, earthy notes that make the chicken irresistibly flavorful.
- Cumin powder: Adds a warm, nutty undertone to the spice mix.
- Avocado: Creamy cubes that enrich the salad, making every bite luscious.
- Cherry tomatoes: Juicy bursts of sweetness and acidity, refreshing the palate.
- Corn kernels: Bring a pop of color and a gentle crunch to the mix.
- Red onion: Finely chopped for a subtle sharpness.
- Cilantro (coriander): Offers a fresh herbaceous lift that screams Mexican flair.
- Romaine lettuce: Crisp and light, providing the perfect base to support all ingredients.
How to Make Mexican Avocado Chicken Salad Recipe
Step 1: Prepare the Lime Dressing
Start by adding lime juice, honey, olive oil, minced garlic, salt, and pepper into a jar. Give it a vigorous shake until everything is combined into a smooth, tangy dressing that will tie every component together.
Step 2: Marinate the Chicken
Grab a ziplock bag and add 2 tablespoons of your lime dressing, then sprinkle in chipotle powder, oregano, cumin, salt, and pepper. Seal it tight and massage the mixture to coat the chicken evenly. Let it marinate for at least 30 minutes to overnight so all those smoky, aromatic spices soak in deeply.
Step 3: Cook the Chicken
Heat a tablespoon of olive oil in a skillet over medium-low heat. Place the marinated chicken breasts in the pan and cook for about 8 minutes if they are around 2cm thick, making sure to get a beautiful golden crust for maximum flavor. After cooking, allow the chicken to rest for 5 minutes before slicing it thinly.
Step 4: Freshen Up the Dressing
Add 2 tablespoons of finely chopped cilantro into the remaining lime dressing jar. Shake well to infuse your dressing with that herbal brightness that complements the salad so well.
Step 5: Make the Avocado Salsa
In a bowl, combine chunky diced avocado, corn kernels, halved cherry tomatoes, finely chopped red onion, and the rest of the cilantro. Drizzle this vibrant mixture with a bit of the cilantro-infused dressing and toss gently to coat but not mash the avocado.
Step 6: Toss the Lettuce
Place the romaine lettuce into a large bowl. Drizzle with a little dressing and toss lightly—this step keeps the lettuce crisp while adding a subtle zing.
Step 7: Assemble the Salad
To serve, lay the dressed lettuce on a platter, create a colorful mound of the avocado salsa on top, then fan out the sliced chicken breast over it all. Finish by drizzling any remaining dressing for an extra splash of flavor before digging in.
How to Serve Mexican Avocado Chicken Salad Recipe
Garnishes
A sprinkle of freshly chopped cilantro, a few extra lime wedges for squeezing, or even a dusting of crumbled queso fresco will add an extra touch of excitement and authenticity to your salad.
Side Dishes
This salad shines as the centerpiece, but pairing it with warm corn tortillas, a side of black beans, or a light tortilla soup can turn it into a festive, satisfying meal.
Creative Ways to Present
For a crowd-pleaser, serve this salad in individual mason jars layered with chicken, salsa, and lettuce for a pretty, portable option. Alternatively, turn it into a filling for crunchy taco shells or stuff it inside pita pockets for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad components separate if possible—especially the dressed lettuce—to avoid sogginess. Store the chicken, avocado salsa, and lettuce in airtight containers in the fridge for up to 2 days.
Freezing
This salad is best enjoyed fresh, but you can freeze the cooked chicken before slicing. Thaw it in the fridge when ready to use, as avocado and fresh veggies do not freeze well.
Reheating
Reheat the chicken gently in a skillet or microwave just until warmed through. Toss the salad fresh with dressing and combine with the chicken before serving for the best texture.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken is a great time-saver and pairs wonderfully with the zesty lime dressing and fresh vegetables in this recipe.
Is this recipe spicy?
The chipotle powder gives it a gentle smoky heat that is not overpowering. You can adjust the amount to suit your heat preference or leave it out for a milder flavor.
What can I substitute for cilantro if I don’t like it?
Fresh parsley works as a great substitute, providing herbaceous freshness without the distinctive taste of cilantro.
How can I make this salad vegan?
Swap the chicken for grilled tofu or roasted chickpeas and omit honey or use agave nectar in the dressing for a plant-based version that still packs plenty of flavor.
Can this salad be made ahead for a picnic or lunchbox?
Yes! Just keep the avocado salsa and dressed lettuce separate until ready to serve to keep everything fresh and crisp.
Final Thoughts
There’s something genuinely special about the Mexican Avocado Chicken Salad Recipe. It’s fresh, juicy, crunchy, tangy, and smoky all at once—really a celebration of flavors that feels like a little fiesta in a bowl. I can’t wait for you to try it and make it a favorite in your kitchen as it has in mine!
Print
Mexican Avocado Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes (not including marinating time)
- Yield: 3 servings
- Category: Salad
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Description
A vibrant and flavorful Mexican Avocado Chicken Salad featuring marinated grilled chicken breasts, creamy avocado, fresh cherry tomatoes, corn, and crisp romaine lettuce, all tossed in a zesty lime dressing with hints of chipotle and oregano. Perfect for a light, healthy meal packed with protein and fresh ingredients.
Ingredients
Dressing
- 2 tbsp lime juice
- 1 tbsp honey
- 1/4 cup olive oil (65ml)
- 1 garlic clove, minced
- ½ tsp salt
- Black pepper, to taste
- 2 tbsp fresh coriander/cilantro, chopped (divided)
Chicken Marinade
- 1/2 tsp chipotle powder
- 1/2 tsp oregano
- 1/4 tsp cumin powder
- Salt & pepper, to taste
- 2 small chicken breasts (400g/14oz, split if thicker than 2cm / 4/5”)
Cooking
- 1/2 tbsp olive oil
Salad
- 1 avocado, chunky diced
- 1 cup cherry tomatoes, halved
- ¾ cup corn kernels (canned, drained)
- ½ red onion, finely chopped
- 5 heaped cups cos/romaine lettuce, cut into bite-sized pieces
- Remaining fresh coriander/cilantro, finely chopped
Instructions
- Prepare the Lime Dressing: Combine lime juice, honey, olive oil, minced garlic, salt, and black pepper in a jar. Shake well until all ingredients are fully mixed and emulsified.
- Marinate the Chicken: Place 2 tablespoons of the lime dressing in a ziplock bag. Add chipotle powder, oregano, cumin powder, salt, and pepper. Mix ingredients inside the bag, then add the chicken breasts. Seal the bag and massage it gently to coat the chicken evenly. Marinate for at least 30 minutes or up to overnight for more flavor.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Cook the chicken breasts for approximately 8 minutes total if they are about 2 cm/4-5 inches thick, allowing a nice brown crust to form. Once cooked through, let the chicken rest for 5 minutes, then slice it into strips.
- Finish the Dressing: Add 2 tablespoons of chopped coriander into the remaining lime dressing and shake again to incorporate the fresh herb flavor.
- Prepare the Salsa: In a bowl, combine diced avocado, halved cherry tomatoes, corn kernels, finely chopped red onion, and the remaining chopped coriander. Drizzle with a bit of the dressing and toss gently to combine.
- Prepare the Lettuce: Place the romaine lettuce in a separate bowl. Drizzle with a little bit of the dressing and toss to coat evenly.
- Assemble the Salad: Arrange the dressed lettuce on a serving platter. Top with the prepared avocado salsa and sliced chicken. Drizzle the remaining dressing over the top before serving.
Notes
- Marinating the chicken overnight will enhance the flavor but 30 minutes is sufficient if you’re short on time.
- Use ripe but firm avocado to prevent the salad from becoming too mushy.
- Adjust the amount of chipotle powder according to your preferred spice level.
- For a gluten-free version, ensure all ingredients, especially canned corn, contain no additives with gluten.
- Leftover chicken and salad components can be stored separately in airtight containers in the refrigerator for up to 2 days.
