Mexican Avocado Chicken Salad Recipe

Introduction

This Mexican Avocado Chicken Salad is a vibrant and flavorful dish that combines tender marinated chicken with fresh vegetables and creamy avocado. Perfect for a light lunch or a satisfying dinner, it’s bursting with zesty lime and smoky chipotle flavors.

Ingredients

• 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 small chicken breasts (400g/14oz), split if thicker than 2cm / 4/5”
• 1/2 tsp chipotle powder
• 1/2 tsp oregano
• 1/4 tsp cumin powder
• Salt & pepper, to season
• 1/2 tbsp olive oil
• 1 avocado, chunky diced
• 1 cup cherry tomatoes, halved
• ¾ cup corn kernels (canned, drained)
• ½ red onion, finely chopped
• 1/4 cup coriander (cilantro), finely chopped
• 5 heaped cups cos (romaine) lettuce, cut into bite-size pieces

Instructions

1. Step 1: Combine lime juice, honey, olive oil, minced garlic, salt, and black pepper in a jar and shake well to make the Lime Dressing.
2. Step 2: Place 2 tablespoons of the Lime Dressing in a ziplock bag. Add chipotle powder, oregano, cumin, salt, and pepper. Mix gently, then add the chicken breasts, seal the bag, and massage to coat. Marinate for 30 minutes to overnight.
3. Step 3: Heat 1 tablespoon olive oil in a skillet over medium-low heat. Cook the chicken for about 8 minutes, or until cooked through and nicely browned. Let the chicken rest for 5 minutes, then slice.
4. Step 4: Stir 2 tablespoons of chopped coriander into the remaining Lime Dressing and shake well.
5. Step 5: In a bowl, combine avocado, corn, cherry tomatoes, and red onion. Add the remaining coriander and drizzle with a little of the Lime Dressing. Toss gently to combine.
6. Step 6: Place the lettuce in a separate bowl, drizzle with some Lime Dressing, and toss to coat.
7. Step 7: To assemble the salad, spread the dressed lettuce on a serving platter. Top with the avocado salsa and sliced chicken. Drizzle with the remaining Lime Dressing before serving.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or use fresh jalapeño in the dressing.
• Swap chicken breasts for thighs if you prefer juicier meat.
• Add black beans or cooked quinoa to bulk up the salad for a heartier meal.
• Use fresh corn when in season for a sweeter flavor instead of canned.
• Make ahead: marinate the chicken and prepare the dressing in advance to save time.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken gently in a skillet or microwave. Keep avocado salsa fresh by adding lime juice before storing to prevent browning, or prepare it just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, this salad works well with grilled shrimp, steak, or even tofu for a vegetarian option. Adjust marinating time accordingly.

How can I make this salad vegan?

Replace chicken with grilled or roasted chickpeas or tofu, and make sure to use honey alternatives like maple syrup or agave nectar in the dressing.

Mexican Avocado Chicken Salad Recipe

---

★★★★★

4.4 from 68 reviews

• Author: Harry
• Total Time: 45 minutes (including marination)
• Yield: 2 servings 1x
• Diet: Low Salt

Pin Recipe

Print Recipe

Description

A vibrant and flavorful Mexican Avocado Chicken Salad featuring juicy grilled chicken breasts marinated in a zesty lime and chipotle dressing, combined with fresh avocado, cherry tomatoes, corn, and crisp romaine lettuce, tossed in a homemade tangy lime dressing with hints of oregano and cumin.

---

Ingredients

Scale 1x2x3x

Lime 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

Chicken Marinade

• 2 small chicken breasts, 400g / 14oz (pound or split if thicker than 2cm / 4/5”)
• 1/2 tsp chipotle powder
• 1/2 tsp oregano
• 1/4 tsp cumin powder
• Salt & pepper, to taste
• 1/2 tbsp olive oil

Salad Components

• 1 avocado, chunky diced
• 1 cup cherry tomatoes, halved
• 3/4 cup corn kernels (canned, drained)
• 1/2 red onion, finely chopped
• 1/4 cup coriander / cilantro, finely chopped
• 5 heaped cups cos / romaine lettuce, cut into bite size pieces

---

Instructions

1. Prepare Lime Dressing: Place lime juice, honey, olive oil, minced garlic, salt, and black pepper into a jar and shake well until fully combined.
2. Marinate Chicken: Add 2 tablespoons of the lime dressing to a ziplock bag, then add chipotle powder, oregano, cumin, salt, and pepper. Mix or squidge the bag to combine spices evenly. Add the chicken breasts, seal the bag, and massage to coat the chicken thoroughly. Marinate for at least 30 minutes up to overnight in the refrigerator for best flavor.
3. Cook Chicken: Heat 1 tablespoon olive oil in a skillet over medium-low heat. Cook the chicken breasts until cooked through, approximately 8 minutes for 2cm thick pieces, turning to develop a nice brown crust. Remove from skillet and let rest for 5 minutes, then slice thinly.
4. Enhance Dressing: Add 2 tablespoons of chopped coriander to the remaining lime dressing and shake well to incorporate fresh herb flavor.
5. Make Salsa Mixture: In a bowl, combine diced avocado, corn kernels, halved cherry tomatoes, and finely chopped red onion. Add the remaining coriander and drizzle with a bit of the herb-infused dressing. Toss gently to coat ingredients without mashing the avocado.
6. Prepare Lettuce: Place chopped romaine lettuce in a separate bowl. Drizzle with some of the herb dressing and toss lightly to evenly coat the leaves.
7. Assemble Salad: On a large serving platter or bowl, lay the dressed lettuce as the base. Top evenly with the avocado salsa mixture followed by the sliced grilled chicken. Drizzle the remaining dressing over the assembled salad. Serve immediately.

Notes

• Marinate chicken for at least 30 minutes, but overnight marination will deepen the flavors.
• Use fresh lime juice for the best brightness in the dressing.
• To dice the avocado perfectly, slice lengthwise around the pit, twist halves apart, then score inside the flesh before scooping with a spoon.
• You can substitute chipotle powder with smoked paprika for a milder smoky flavor.
• Can be served as a light main course or a hearty side salad.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Frying
• Cuisine: Mexican

Keywords: Mexican Chicken Salad, Avocado Salad, Lime Dressing, Chipotle Chicken, Healthy Salad, Grain-Free Salad