Vibrant Mexican Chopped Salad with Grilled Chicken – A Fresh, Wholesome Classic
Looking for a salad that actually satisfies? 🥗💥 This Mexican Chopped Salad with Grilled Chicken is loaded with color, crunch, and flavor. Tender grilled chicken, vibrant veggies, creamy avocado, and bold seasonings come together in one refreshing bowl. 🍗🌽🥑 Tossed in a citrusy dressing, it’s light yet hearty, fresh yet filling—the kind of salad you’ll actually crave. Perfect for any day of the week when you want something clean and delicious! 🌞🇲🇽
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
For the Salad:
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2 medium hearts of Romaine lettuce, chopped finely
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1 large mango, peeled, pitted, and diced
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1 large red bell pepper, finely diced
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1 medium red onion, finely chopped
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1 large seedless cucumber, chopped
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1 cup cherry tomatoes, quartered or halved
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1 can (15 ounces) black beans, drained and rinsed
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1 cup fresh or frozen corn kernels (if frozen, thawed)
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1/3 cup fresh cilantro leaves, chopped
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1 ripe avocado, diced (optional, added just before serving)
For the Grilled Chicken:
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2 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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Salt and black pepper to taste
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Juice of half a lime
For the Dressing:
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1/4 cup fresh lime juice
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2 tablespoons honey (or maple syrup for vegan option)
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1 clove garlic, minced
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1 teaspoon Dijon mustard
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1/2 teaspoon ground cumin
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1/4 teaspoon chili flakes (optional, for heat)
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Salt and black pepper to taste
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1/2 cup extra virgin olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Final Touches:
- Taste and adjust seasoning if needed. You can also add extra lime juice or a sprinkle of sea salt just before serving.
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.