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
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
- Prepare Lime Dressing: Place lime juice, honey, olive oil, minced garlic, salt, and black pepper into a jar and shake well until fully combined.
- 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.
- 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.
- Enhance Dressing: Add 2 tablespoons of chopped coriander to the remaining lime dressing and shake well to incorporate fresh herb flavor.
- 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.
- 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.
- 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
