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Mexican Chicken Salad Recipe

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A vibrant and flavorful Mexican Chicken Salad featuring spiced, pan-fried chicken thighs combined with charred corn, creamy avocado, black beans, fresh veggies, and a zesty chipotle lime dressing, finished with crumbled feta and cilantro. Perfect for a wholesome and satisfying meal in just 40 minutes.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Frying
  • Cuisine: Mexican

Ingredients

Chicken and Seasoning

  • 500 grams chicken thigh (skinless and boneless)
  • ½ teaspoon sea salt flakes
  • Cracked black pepper (to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil

Salad Components

  • 2 cobbs corn (kernels sliced off)
  • 1 avocado (halved and diced)
  • ½ red onion (peeled and thinly sliced)
  • 1 head romaine lettuce (roughly chopped)
  • 400 grams canned black beans (strained and rinsed)
  • 200 grams cherry tomatoes
  • Small handful cilantro
  • 100 grams firm feta cheese

Dressing

  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain Greek yoghurt
  • ½ teaspoon chipotle seasoning (or 1/8 teaspoon each ground cumin, smoked paprika, chilli powder, and onion powder)

Optional

  • Jalapeno (optional)
  • Tortilla chips (optional)

Instructions

  1. Season chicken. In a medium bowl, combine sea salt flakes, cracked black pepper, garlic powder, onion powder, sweet paprika, ground cumin, and dried oregano. Add the chicken thighs and toss thoroughly in the spice mix, ensuring they are evenly coated.
  2. Fry chicken. Heat a large frying pan over medium-high heat and add the extra virgin olive oil. Place the seasoned chicken thighs in the pan and fry until golden brown on both sides and cooked through, about 5-7 minutes per side depending on thickness. Remove from the pan and set aside to rest for at least 5 minutes, then roughly slice the chicken.
  3. Fry corn. In the same frying pan, add the corn kernels and cook on medium heat until they start to turn golden and develop little charred bits, about 3-5 minutes. Once ready, turn off the heat.
  4. Make dressing. In a small bowl, whisk together lime juice, mayonnaise, Greek yoghurt, and chipotle seasoning until smooth and well combined.
  5. Assemble salad. Divide the chopped romaine lettuce, rinsed black beans, diced avocado, thinly sliced red onion, and halved cherry tomatoes among four bowls. Top each bowl with the pan-fried corn kernels, sliced chicken, and fresh cilantro. Drizzle the prepared dressing over the salad, sprinkle crumbled feta cheese on top, and serve with optional jalapeno slices and tortilla chips on the side, if desired.

Notes

  • Allowing the chicken to rest before slicing helps retain its juices and keeps the meat tender.
  • Char the corn lightly for smoky flavor but be careful not to burn it.
  • Adjust chipotle seasoning in the dressing to taste depending on desired heat level.
  • Tortilla chips add a nice crunch but can be omitted to reduce calories.
  • For a gluten-free version, ensure that mayonnaise and chips are gluten-free certified.
  • This salad is best served fresh but leftover components can be stored separately.

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