Vibrant Mexican Chopped Salad with Grilled Chicken – A Fresh, Wholesome Classic

Mexican cuisine is known for its bold flavors, colorful presentations, and emphasis on fresh ingredients. The Mexican chopped salad is a perfect representation of these values. It’s not just a bowl of greens—it’s a well-balanced medley of textures, colors, and flavors. Traditionally a vegetarian dish, this recipe adds protein-rich grilled chicken instead of bacon or pork to make it more satisfying and suitable for a complete meal. Whether you’re looking to eat healthier, cook more often at home, or simply enjoy delicious meals without too much hassle, this Mexican chopped salad is a beginner-friendly recipe that delivers both nutrition and flavor in every bite.

This salad is ideal for warm-weather lunches, potlucks, picnics, or as a side to grilled meats. It’s incredibly versatile—you can mix and match the vegetables, add a grain like quinoa, or adjust the spice level to your liking. It’s also a great way to use up leftover chicken or vegetables in your fridge. The key to making this dish stand out lies in its tangy, sweet, and spicy dressing and how finely all the ingredients are chopped, making each forkful balanced and flavorful.

Ingredients and Preparation
Here’s everything you’ll need to prepare this delicious salad, broken down into the salad itself, the grilled chicken, and the dressing.

For the Salad:

1. 2 medium hearts of Romaine lettuce, chopped finely
2. 1 large mango, peeled, pitted, and diced
3. 1 large red bell pepper, finely diced
4. 1 medium red onion, finely chopped
5. 1 large seedless cucumber, chopped
6. 1 cup cherry tomatoes, quartered or halved
7. 1 can (15 ounces) black beans, drained and rinsed
8. 1 cup fresh or frozen corn kernels (if frozen, thawed)
9. 1/3 cup fresh cilantro leaves, chopped
10. 1 ripe avocado, diced (optional, added just before serving)

For the Grilled Chicken:

1. 2 boneless, skinless chicken breasts
2. 1 tablespoon olive oil
3. 1 teaspoon chili powder
4. 1 teaspoon ground cumin
5. 1/2 teaspoon garlic powder
6. Salt and black pepper to taste
7. Juice of half a lime

For the Dressing:

1. 1/4 cup fresh lime juice
2. 2 tablespoons honey (or maple syrup for vegan option)
3. 1 clove garlic, minced
4. 1 teaspoon Dijon mustard
5. 1/2 teaspoon ground cumin
6. 1/4 teaspoon chili flakes (optional, for heat)
7. Salt and black pepper to taste
8. 1/2 cup extra virgin olive oil

Step-by-Step Instructions

1. Marinate the Chicken:
   • In a bowl, mix olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper.
   • Coat the chicken breasts in the marinade. Let it sit for 15–30 minutes for best flavor.
2. Grill the Chicken:
   • Heat a grill pan or outdoor grill to medium-high heat.
   • Grill the chicken for 5–7 minutes on each side until the internal temperature reaches 165°F (74°C).
   • Remove from grill, let rest for 5 minutes, then slice into bite-sized cubes.
3. Make the Dressing:
   • In a bowl or jar, whisk together lime juice, honey, garlic, Dijon mustard, cumin, chili flakes, salt, and pepper.
   • Slowly drizzle in the olive oil while whisking to emulsify the dressing. Taste and adjust seasoning as needed.
4. Prepare the Salad Base:
   • In a large mixing bowl, combine the chopped Romaine, mango, bell pepper, red onion, cucumber, cherry tomatoes, black beans, corn, and cilantro.
   • If you’re using avocado, wait until just before serving to add it to avoid browning.
5. Assemble the Salad:
   • Add the grilled chicken cubes into the salad bowl.
   • Pour the dressing over the salad and toss everything together gently but thoroughly.
6. Final Touches:
   • Taste and adjust seasoning if needed. You can also add extra lime juice or a sprinkle of sea salt just before serving.

Beginner Tips and Notes

• Chopping Consistency:
  The key to this salad is finely chopping all ingredients into similar-sized pieces. This ensures every bite contains a balanced mix of flavors and textures.
• Chicken Options:
  If you’re short on time, use rotisserie chicken or leftover grilled chicken. Make sure it’s seasoned lightly to complement the salad dressing.
• Make Ahead:
  The salad components (except avocado and dressing) can be chopped and stored in the fridge up to 1 day in advance. Store the dressing separately.
• Dressing Alternatives:
  The lime-honey dressing is fresh and tangy. If you want something creamier, try a light yogurt-lime or avocado-based dressing instead.
• Add Crunch:
  Toss in a handful of toasted pumpkin seeds or crushed tortilla chips for added crunch before serving.
• Spice Level:
  You can control the spice by adjusting the chili powder or flakes in both the chicken marinade and the dressing.

Serving Suggestions

1. As a Main Course:
   • Serve with warm tortillas or flatbread on the side.
   • Add a scoop of cooked quinoa or brown rice for a more filling meal.
2. As a Side Dish:
   • Perfect next to grilled steak, roasted vegetables, or a bowl of soup.
   • Complements any Mexican-inspired dishes like enchiladas or tacos.
3. As a Meal Prep Option:
   • Divide the salad (minus avocado and dressing) into containers for easy weekday lunches.
   • Store dressing separately and toss just before eating.
4. For Entertaining:
   • Serve in a large shallow platter so the colorful ingredients are on display.
   • Offer extra toppings like crumbled feta or cotija cheese on the side.

Print

Engagement Features

• What’s Your Twist?
  Do you love adding fruit to savory salads? Try adding pineapple, orange segments, or even pomegranate seeds. Let us know what your favorite mix-ins are.
• Meal Prep Hack:
  What other proteins have you used in chopped salads? Chicken is a great choice, but how about seasoned ground beef or grilled shrimp?
• Swap Suggestions:
  Hate cilantro or allergic to mango? Try fresh parsley or basil, and swap mango for diced peaches or apples. What would you use?
• Family Friendly Tip:
  This salad is great for getting kids to eat veggies. Let them help by arranging the ingredients or shaking up the dressing.
• How Did You Serve It?
  Did you enjoy this salad warm or chilled? Was it your lunch, dinner, or a picnic side? Share your serving ideas and experiences.

Conclusion
This Mexican chopped salad with grilled chicken is more than just a salad—it’s a vibrant, filling, and wholesome dish that brings color and excitement to the table. With its bold flavors, satisfying textures, and refreshing citrus dressing, it’s a recipe that’s easy to love and easy to make. Even if you’re new to cooking, this dish is approachable, flexible, and endlessly customizable. Whether you’re enjoying it as a weekday meal or serving it to guests, this salad delivers every time. Try it today and don’t forget to experiment and make it your own—then share your favorite version with others.