Easy recipe for Mexican Chicken Salad that's protein-packed, low-carb, loaded with avocado, tomato, and black beans, and dressed with homemade cilantro vinaigrette.
½cupgrilled corn (frozen)thawed in the refrigerator, or microwaved until thawed
2green onions (scallions)sliced thinly
½cuppepperjack cheese (or monterey jack)diced into small cubes
½cupcilantro leaveschopped coarsley
Instructions
Marinate Chicken
Slice each chicken breast in half, lengthwise, and add them to a bowl or large ziplock bag. Add olive oil, lime juice, and seasoning, seal the bag (if using), and toss to coat the chicken. Refrigerate it while you work on other ingredients.Note: Chicken can be marinated for up to 4 hours.
Prepare Dressing and Other Ingredients
In a blender jar combine olive oil, lime juice, cilantro, seasoning, garlic, and honey (if using) and blend to a smooth consistency. Keep aside.
If using frozen corn, thaw it overnight in the refrigerator, or in the microwave in 30-second increments until soft, about 2-3 minutes. Alternatively, grill one ear of corn in the air fryer using this recipe. Alternatively, steam the corn in the Instant Pot.
Cook Chicken One of Three Ways:
In a skillet: Heat a skillet on medium-high heat. Add marinated chicken and cook for 6 minutes. Flip the chicken and cook for another 6-7 minutes, or until it reaches an internal temperature of 165 degrees F.
Air Fryer: Pre-heat the air fryer to 360°F. Place chicken in the fryer basket in a single layer. Cook for 8 minutes. Flip the chicken and cook for another 5-6 minutes, or until the chicken cooks through.
Oven Broiler: Place chicken on an aluminum-lined baking tray. Broil for 8 minutes on the first side, flip and cook another 6-8 minutes, or until the chicken reaches an internal temperature of 165°F.
Assemble Salad
To assemble the salad, thinly shred romaine lettuce and add to a large salad bowl. Add chopped tomatoes, avocado, black beans, corn, sliced green onions, cheese, and cilantro.
Cut the chicken into bite-size pieces and add to the salad.
Serve it in individual bowls and pour 2-3 tablespoons of the dressing into each bowl. Toss to combine, give it a taste, and add more dressing if needed.
Notes
Chicken Marinade: Chicken can be marinated for up to 4 hours. Sometimes I prep the chicken in the afternoon and cook it come dinner time. A great way to get ahead.
Spice Level: The chicken is about a medium spice level. This will vary based on the brand of taco seasoning you use.
Add a Crunch Factor: Top with crushed tortilla chips or strips for a restaurant-style Mexican salad.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.