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Mexican Chicken Salad

A fast, fresh Mexican chicken salad loaded with seasoned chicken, black beans, corn, avocado, and a zesty lime dressing, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dish Salad
Cuisine: Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds chicken breasts boneless and skinless
  • 2 tablespoons olive oil
  • 1.5 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • Salt and black pepper to taste
  • 8 cups romaine lettuce chopped
  • 1 can 15 ounces black beans, drained and rinsed
  • 1.5 cups corn kernels fresh or frozen
  • 1 cup cherry tomatoes halved
  • 1 ripe avocado sliced
  • 0.5 red onion thinly sliced
  • 0.5 cup fresh cilantro chopped
  • 0.25 cup cotija cheese crumbled (optional)
  • 3 tablespoons lime juice fresh squeezed
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 clove garlic minced
  • 0.25 teaspoon cumin
  • Salt and pepper to taste

Equipment

  • Large cutting board
  • Sharp chef's knife
  • Large skillet or cast iron pan
  • Wooden spoon or spatula
  • Small bowl for dressing
  • Whisk
  • Measuring spoons and cups
  • Large mixing bowl for salad
  • Instant read thermometer

Method
 

  1. Pat chicken breasts dry with paper towels to remove excess moisture.
  2. In a small bowl, mix ground cumin, chili powder, garlic powder, paprika, salt, and pepper; rub mixture evenly over both sides of chicken breasts.
  3. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil; when oil shimmers (about 1 minute), place chicken in skillet.
  4. Sear chicken without moving for 5 minutes to form a golden crust.
  5. Flip chicken and cook for another 5 to 7 minutes until internal temperature reaches 165°F.
  6. Transfer chicken to a cutting board and let rest for 3 minutes, then slice against the grain into strips.
  7. In a small bowl, whisk together lime juice, 2 tablespoons olive oil, honey, minced garlic, 0.25 teaspoon cumin, salt, and pepper to make the dressing.
  8. In a large bowl, combine chopped romaine, black beans, corn, cherry tomatoes, red onion, and cilantro; toss gently.
  9. Top salad with warm sliced chicken and avocado slices, drizzle with lime dressing, and sprinkle with cotija cheese; serve immediately.

Notes

Serve immediately for best texture. Store components separately for up to 4 days to maintain freshness.