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Mexican Avocado Chicken Salad Recipe

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4.2 from 12 reviews

This vibrant Mexican Avocado Chicken Salad combines juicy grilled chicken breasts marinated in a zesty chipotle and lime dressing with fresh, chunky avocado, sweet corn, ripe cherry tomatoes, and crisp romaine lettuce. The salad is finished with a flavorful cilantro-lime dressing that ties all the ingredients together for a refreshing, healthy meal perfect for lunch or light dinner.

Ingredients

Lime Dressing

  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/4 cup olive oil (65ml)
  • 1 garlic clove, minced
  • ½ tsp salt
  • Salt & black pepper to taste

Chicken Marinade

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

Salad Ingredients

  • 1 avocado, chunky diced
  • 1 cup cherry tomatoes, halved
  • 3/4 cup corn kernels, canned and 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: Combine lime juice, honey, olive oil, minced garlic, salt, and black pepper in a jar. Shake well to emulsify the dressing.
  2. Marinate the Chicken: Place 2 tablespoons of the dressing into a ziplock bag. Add chipotle powder, oregano, cumin, salt, and pepper. Mix thoroughly inside the bag. Add the chicken breasts, seal the bag, and massage the marinade into the chicken. Refrigerate for a minimum of 30 minutes or up to overnight for best flavor.
  3. Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the marinated chicken breasts and cook for about 8 minutes if 2 cm thick, until nicely browned and cooked through. Remove from heat and let rest for 5 minutes before slicing.
  4. Enhance Dressing with Coriander: Add 2 tablespoons of chopped coriander into the remaining dressing jar and shake to combine.
  5. Prepare Salad Salsa: In a bowl, combine diced avocado, corn kernels, cherry tomatoes, finely chopped red onion, and the remaining coriander. Drizzle with a small amount of the coriander-lime dressing and toss gently to mix.
  6. Dress Lettuce: Place the chopped romaine lettuce in a large bowl. Drizzle with a bit of the coriander-lime dressing and toss to coat evenly.
  7. Assemble the Salad: Arrange the dressed lettuce on a serving platter. Top with the avocado and vegetable salsa, followed by the sliced chicken breasts. Drizzle with the remaining dressing and serve immediately.

Notes

  • For extra flavor, marinate the chicken overnight.
  • Use fresh lime juice for the best tangy flavor.
  • Canned corn should be well drained to avoid watering down the salad.
  • You can substitute chipotle powder with smoked paprika for a milder smoky flavor.
  • Watch a video on how to dice an avocado properly for best texture in the salad.

Find it online: https://simpleplatter.com/mexican-avocado-chicken-salad-recipe/