Meal-worthy salads are about to become a big deal at your house with this simple Mexican salad recipe.
Chopped Mexican Salad
My blackened chicken salad and my epic chicken Cobb salad are already hits in my house when I want something with lots of fresh ingredients without being too elaborate to make on a weeknight. So, when it comes to high-protein salads that are good enough to eat as a meal without feeling hungry later, this Mexican salad always delivers.
Ingredients
The combination of chicken breasts seasoned with taco seasoning, fresh ingredients like crisp lettuce, ripe tomatoes, bell peppers, onions (green or purple), avocado, and cilantro, with pantry staples like canned corn, black beans, and black olives, makes this salad a complete meal. For the dressing, I like to use avocado lime Ranch, or for a healthier option, my cottage cheese Ranch. Chips or not, that's totally up to you!
How to Make Mexican Salad
- Cook the chicken.
I start by pan-searing the chicken and then get the salad going in the 12 to 15 minutes it takes to cook. - Build the salad.
Use a big bowl or individual plates and layer all the fresh ingredients. First, use lettuce as a base, sprinkle cilantro, then top with corn, black beans, tomatoes, olives, onions, bell peppers, and avocado. - Add the chicken and dressing.
Once the chicken is cooked, slice it on a board, place it on top of the salad, drizzle it with dressing, and serve it with a few tortilla chips.
More Add-Ons
Here are other things you can load your Mexican salad up with:
- Grilled shrimp instead of the chicken.
- Pork carnitas, shredded on top.
- Cheese, such as cotija, queso fresco, or Mexican blend.
- Jalapeño slices for a little heat.
- Tortilla strips for added crunch.
- Mango or pineapple, grilled or diced for sweetness.
- Grilled veggies, like zucchini or summer squash.
- Fresh Pico de Gallo for freshness and zest.
- Spicy guacamole instead of avocados.
- Petitas (pumpkin seeds) for added crunch.
Simple Mexican Salad
Ingredients
- 2 chicken breasts
- 3 teaspoons taco seasoning
- 1 tablespoon oil
- 1 head romaine lettuce, chopped
- ½ bunch cilantro, chopped
- 1 pint cherry tomatoes, halved
- 1 bell pepper, any color, chopped
- 3 green onions, chopped (or ½ purple onion)
- 1 avocado, diced
- 14.5 ounce can corn, rinsed and drained
- 14.5 ounce can black beans, rinsed and drained
- ½ cup black olives, about ½ can
- Avocado Lime Ranch
- Chips, for serving
Instructions
Make the chicken:
- On a flat surface, pat dry the chicken breasts with a couple of paper towels. Distribute the seasoning on both sides of the chicken breasts.
- Heat a large pan over medium-high heat. Once hot, add the oil. Place the chicken breasts on the pan and cook the first side for 7 minutes. Flip the chicken breasts over and cook for another 5 to 7 minutes on the other side, until the internal temperature reaches 165F. Cooking time on the second side will vary by the thickness of the chicken breast.
- Remove the cooked chicken breasts from the pan onto a board and allow them to rest for 5 minutes before slicing.
Assemble the salad:
- While the chicken breasts cook, fill a large salad bowl or individual bowls with the chopped romaine as a base. Distribute the cilantro on top of the lettuce, then top it with canned corn, black beans, juicy tomatoes, black olives, green or purple onions, the chopped bell pepper, and diced avocado.
- Place the sliced cooked chicken breasts on top of the salad. Drizzle the dressing over the top, and serve with tortilla chips.
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Jane says
this mexican salad is perfect! super simple and delicious!
Hannah says
Love this mexican salad! Great flavors
Jenny says
This Mexican salad was incredible. I loved the chicken with taco seasoning and the combination of flavors was fantastic!