This Mexican Chicken Salad is a light, flavorful meal perfect for lunch, dinner, or meal prep. It’s quick and easy to make, packed with protein, and bursting with the classic Mexican flavors we all know and love. Tossed in a zesty cilantro-lime dressing, it’s incredibly fresh and delicious!
I’ve been craving something fresh, vibrant, and totally satisfying—and this Mexican Chicken Salad is exactly that! It’s the kind of meal that feels exciting with every bite, packed with bold flavors and the perfect balance of textures. Juicy, seasoned chicken, crunchy lettuce, creamy black beans, and sweet pops of corn all come together in the most delicious way.
But let’s be real—the real star of the show is the cilantro-lime dressing. It’s bright, tangy, and just the right amount of creamy, tying everything together in the most magical way. Drizzle it over the salad, toss it all together, and suddenly, a simple mix of ingredients turns into something seriously irresistible.
What I love most about this salad is how versatile it is. You can enjoy it as a light meal on its own, scoop it up with tortilla chips, wrap it in a soft tortilla, or even serve it over rice for something heartier. Plus, it’s easy to meal prep, so you can have a fresh, flavorful meal ready to go whenever you need it!
So, if you’re looking for something quick, delicious, and packed with goodness, this Mexican Chicken Salad is about to become your new obsession. It’s simple, it’s satisfying, and best of all—it’s good for both your taste buds and your body!
Why you’ll love this Mexican Chicken Salad:
- It’s light, fresh, and delicious!
- It’s quick and easy to make.
- It’s packed with protein.
- It’s great for meal-prep lunches or dinners.
- It’s high in fibre.
- It pairs well with so many sides – tortilla chips, rice, or wrapped in a tortilla.
- A balanced meal that keeps you energized.
- It’s customizable! Easily swap ingredients to suit your taste or dietary needs.
- It’s good for your soul and your body.
What makes this Mexican Chicken Salad healthy?
This Mexican Chicken Salad is not only delicious but also packed with nutrients to keep you feeling energized and satisfied. Here’s why it’s a healthy choice:
- High in Protein: The lean chicken breast and black beans provide a great source of protein to support muscle growth and keep you feeling full for longer.
- Fibre-Rich: Thanks to the black beans, sweetcorn, and fresh veggies, this salad is packed with fibre, which helps with digestion and keeps your gut happy.
- Healthy Fats: The cilantro-lime dressing includes Greek yogurt instead of heavy cream, offering a creamy texture with less saturated fat. Plus, if you add avocado, you’ll get an extra dose of heart-healthy fats!
- Low in Processed Ingredients: Made with whole, natural foods, this salad skips the artificial additives and keeps things fresh and wholesome.
- Rich in Vitamins and Antioxidants: The tomatoes, lettuce, and lime juice are loaded with vitamins A and C, which support your immune system and skin health.
- Customizable for Any Diet: Easily make it dairy-free by swapping the Greek yogurt for a plant-based alternative or go low-carb by skipping the corn and beans.
Ingredients Needed
These are the ingredients you’ll need to make this Mexican Chicken Salad. You can find the exact measurements in the recipe card at the bottom of this page.
For the Cilantro and Lime Dressing:
- Coriander: Fresh coriander (cilantro) brings a bright, herby flavor that complements the Mexican-inspired ingredients.
- Honey: A touch of honey balances the tanginess of the lime and yogurt, adding a hint of natural sweetness.
- Yogurt: Greek yogurt (or a dairy-free alternative) makes the dressing rich and creamy while adding extra protein.
- Lime Juice: Fresh lime juice gives the dressing a zesty, citrusy kick that enhances all the flavors.
- Garlic: Minced or crushed garlic adds a savory depth, making the dressing extra flavorful.
- Salt: A pinch of salt ties everything together, enhancing the flavors of the other ingredients.
For the Salad:
- Black Beans: A great source of plant-based protein and fiber, black beans add heartiness and a creamy texture.
- Sweetcorn: Naturally sweet and juicy, corn brings a pop of color and crunch to the salad.
- Tomatoes: Fresh, ripe tomatoes add juiciness add a refreshing, slightly tangy contrast to the other ingredients.
- Cheese: A sprinkle of cheese (cheddar, feta, or cotija) adds a creamy, salty richness that complements the flavors.
- Jalapeños: Sliced jalapeños provide a spicy kick, adding heat and excitement to every bite.
- Chicken Breasts: Lean, protein-packed chicken makes this salad filling and satisfying. I cook seasoned chicken breasts in an air-fryer for 15-20 minutes then allow to cool before adding to the salad. You can use pre-cooked chicken to save time.
- Lettuce: Crisp lettuce serves as the fresh, crunchy base that ties everything together and keeps it light.
Ingredient Substitutions:
- Chicken Breast: Swap for shredded rotisserie chicken for a quicker option or grilled tofu or chickpeas for a vegetarian-friendly alternative.
- Greek Yogurt (for the dressing): Use coconut yogurt or any dairy-free yogurt to keep it lactose-free while still getting that creamy texture.
- Black Beans: Swap for kidney beans, pinto beans, or chickpeas if you want a different flavor and texture.
- Sweetcorn: Leave it out for a lower-carb option or replace it with grilled zucchini for a smoky twist.
- Jalapeños: If you prefer less heat, try mild green chilies or bell peppers for a subtle kick without the spice.
- Cheese: Use feta, cotija, or cheddar for different flavors, or go dairy-free cheese or nutritional yeast if avoiding dairy.
- Lettuce: Swap for baby spinach, kale, or cabbage for more variety and added nutrients.
- Lime Juice: If you’re out of fresh limes, apple cider vinegar makes a great tangy substitute.
Equipment Needed:
- Blender or Food Processor: To make the dressing.
- Large Salad Bowl (or Glass Jars if meal-prepping).
- Cutting board & knife: For chopping lettuce, tomatoes, jalapeños, and coriander.
- Grater (optional): If using a block of cheese instead of pre-shredded.
- Can opener: For opening canned black beans and sweetcorn.
- Salad tongs or serving spoon: To mix and serve the salad easily.
How to Make Mexican Chicken Salad
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One: Cook the Chicken
If you’re not using pre-cooked chicken, start by seasoning it with taco seasoning. Cook it in an air fryer at 180°C (350°F) for 15-20 minutes or until fully cooked. You can also roast it in the oven or pan-fry it. Once done, let it cool before chopping or shredding.
Step Two: Make the Dressing
In a blender or food processor, combine all the dressing ingredients and blend until smooth. Taste and adjust the salt, honey, and lime juice as needed. If you prefer a thinner consistency, add a couple of tablespoons of water until it reaches your desired texture.
Step Three: Prep the Salad Ingredients
Drain and rinse the black beans and sweetcorn. Dice the tomatoes (I like to remove the seeds to prevent the salad from becoming soggy). Grate the cheese, and roughly chop the lettuce.
Step Four: Assemble the Salad
In a large bowl, add all the salad ingredients, the chopped chicken, and the dressing. Toss everything together with tongs until well coated. If preferred, serve the dressing on the side.
Enjoy the salad as is, or serve it with tortilla chips, in a wrap, or alongside rice for a heartier meal.
How to Meal-Prep Mexican Chicken Salad
When meal-prepping salads, layering the ingredients in tall glass jars helps keep everything fresh. Start by adding the dressing at the bottom, followed by the heavier ingredients (black beans, sweetcorn, tomatoes, chicken, and cheese). Place the lettuce on top to keep it crisp.
When ready to eat, simply turn the jar upside down into a bowl, let everything fall out, toss it together, and enjoy!
Tips and Notes:
- Make It Ahead: This salad is perfect for meal prep! Store the dressing separately and add it just before serving to keep everything fresh and crisp.
- Shortcut Option: Use pre-cooked rotisserie chicken or canned beans to save time and make this recipe even quicker.
- Extra Creaminess: If you love a creamier dressing, add a little avocado or extra yogurt to the mix for a richer texture.
- Adjust the Spice: Prefer it milder? Swap jalapeños for bell peppers. Want more heat? Add a dash of hot sauce or chili flakes to the dressing.
- Make It Heartier: Serve it with quinoa, rice, or in a wrap for a more filling meal.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. If meal-prepping, layer ingredients with the dressing at the bottom to prevent sogginess.
- Dairy-Free Version: Swap the Greek yogurt for coconut or almond yogurt and use dairy-free cheese or nutritional yeast for a fully dairy-free salad.
- For Extra Crunch: Toss in some crushed tortilla chips, roasted pepitas, or slivered almonds just before serving for added texture.
How to Store Mexican Chicken Salad:
Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you plan to store it for longer to maintain freshness. Add the dressing just before serving.
Freezing: While it’s best enjoyed fresh, you can freeze the chopped chicken and dressing separately for up to 2 months. When ready to enjoy, thaw the chicken and dressing in the fridge overnight, then assemble the salad fresh with the remaining ingredients.
Frequently Asked Questions:
Can I make this salad ahead of time?
Yes, absolutely! You can prep the salad ingredients ahead of time and store them in separate containers in the fridge. Just keep the dressing separate until you’re ready to serve to ensure the lettuce stays crisp.
Can I use a different protein instead of chicken?
Of course! You can swap the chicken for grilled tofu, chickpeas, or even shrimp for a fun variation. Just make sure whatever protein you choose is cooked and seasoned to your liking!
Is this salad gluten-free?
Yes, this Mexican Chicken Salad is naturally gluten-free as long as you ensure your dressing ingredients and any additional toppings (like tortillas or chips) are gluten-free. If you’re using store-bought tortillas or chips, double-check the labels!
Can I make this salad dairy-free?
Absolutely! To make it dairy-free, simply swap the Greek yogurt in the dressing for a dairy-free yogurt (such as coconut or almond yogurt) and use dairy-free cheese or nutritional yeast for the cheesy touch.
How long will this salad last in the fridge?
The salad will last in the fridge for up to 3 days if stored in an airtight container. However, the lettuce may start to wilt if it’s mixed with the dressing too early, so it’s best to keep the dressing separate and add it right before serving.
Can I add extra toppings to this salad?
Absolutely! Feel free to add avocado, roasted veggies, or chopped nuts for extra texture and flavor. A sprinkle of cilantro or a squeeze of fresh lime juice can also take it up a notch!
more easy and healthy meal-prep recipes
- Spinach, feta, chicken and orzo bake
- One-Pot Butter Chicken Pasta (ready in 30 minutes!)
- The Easiest Shrimp and Chicken Fried Rice
- One Pot Creamy Feta Chicken Bake (45g protein per serving!)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Mexican Chicken Salad
Equipment
- Large Bowl (or glass jars if meal-prepping)
- Cutting Board
- Grater
- Can Opener
Ingredients
For the Cilantro and Lime Dressing
- 2 cups Fresh Cilantro
- 2 tbsp Lime Juice
- 250 g Yogurt (1 cup)
- 40 g Honey (2 tbsp)
- 2 Garlic Cloves
- Salt to taste
For the Salad
- 500 g Skinless, Boneless Chicken Breast (1.1 lbs or 12oz cooked) – or around 350g cooked chicken
- 1 can Black Beans (15oz) – drained and rinsed
- 1 can Sweetcorn (150z) – drained and rinsed
- 4 Vine Tomatoes – deseeded and chopped
- 60 g Cheese (½ cup) – grated
- Jalapenos – sliced
- Lettuce – roughly chopped
Instructions
- If using raw chicken, season with taco seasoning. Cook in an air fryer or oven at 350℉ (180℃) for 15–20 minutes, or until cooked through. Alternatively, pan-fry in a skillet over medium heat for 6–8 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice or shred.
- In a blender or food processor, combine the cilantro, lime juice, yogurt, honey, garlic, and salt. Blend until smooth. Taste and adjust seasoning if needed.
- In a large bowl, add the lettuce as a base. Top with the cooked chicken, black beans, sweetcorn, tomatoes, cheese, and jalapeños.
- Drizzle the cilantro and lime dressing over the salad just before serving. Toss gently to combine or serve with the dressing on the side.
- If meal-prepping this salad: Divide the dressing between four glass jars, then layer the black beans, sweetcorn, tomatoes, cheese, jalapeños, cilantro, cooked chicken, and lettuce. Store in the fridge. When ready to eat, flip onto a plate, toss together, and enjoy!
Video
Notes
- Make it dairy-free: Use a dairy-free yogurt and cheese alternative.
- Spice it up: Add extra jalapeños or a pinch of chili flakes for more heat.
- Swap the protein: Use grilled shrimp, tofu, or steak instead of chicken.
- Meal-prep tip: Keep the dressing separate or layer it at the bottom of jars to prevent soggy lettuce.
- Storage: Store in an airtight container in the fridge for up to 3 days.
Nutrition
Let me know in the comments below if you make this Mexican Chicken Salad!
So freaking yummy! thank you!