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–+ servings
Mexican Chicken Salad ingredients in a white bowl.

Mexican Chicken Salad

This fresh and flavorful Mexican Chicken Salad is a healthy meal packed with protein, vibrant veggies, and a zesty cilantro and lime dressing—perfect for meal prep or a quick, satisfying lunch!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner, lunch, Meal Prep
Cuisine High-Protein, meal-prep
Servings 4 servings
Calories 374 kcal

Equipment

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

TIPS & 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.
 
MORE INFO:
 
Read the blog post before making this Mexican Chicken Salad for extra tips, ingredient substitutions, and storage instructions.
 
 
 
 
 
 
 
MEASUREMENTS:
 
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and the recipe will come out perfectly.
 
 
 
 
 
 
 
NUTRITIONAL INFO:
 
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

Nutrition

Nutrition Facts
Mexican Chicken Salad
Serving Size
 
1 portion
Amount per Serving
Calories
374
% Daily Value*
Fat
 
11.2
g
17
%
Carbohydrates
 
13.3
g
4
%
Protein
 
52.3
g
105
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword mexican chicken salad
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