mexican chicken salad

Super flavorful and healthy mojito lime chicken burrito bowls that are loaded with lime brown rice, juicy chicken, black beans, sauteed bell peppers, and topped with homemade cilantro dressing. This Mexican inspired recipe is sure to be your new favorite meal. Ideal for meal prep, family dinners, and lunch!

Mojito Lime Chicken Burrito Bowls

limes, juiced

garlic cloves,

Tbsp fresh cilantro, chopped

paprika

tsp chili powder

salt

tsp black pepper

tsp cumin

chicken

extra-virgin olive oil or avocado oil

brown rice, cooked

lime,

Tbsp fresh cilantro, finely chopped

large bell peppers,

black beans, warmed

corn kernels, warmed

pico de gallo

Optional Toppings: avocado, guacamole, sour cream, lime, cheese

Tbsp extra virgin olive oil

limes, juiced (about ⅓ cup)

Tbsp of cilantro, finely minced

garlic clove,

tsp sea salt

In a large ziplock bag, mix together all the mojito lime marinade ingredients. Add in chicken, seal the bag and shake until chicken is evenly coated. Let marinate for at least 10 minutes and up to 1.5 hours.

In a large saute pan, heat olive oil to medium-high heat. Add chicken to the pan and cook for 5 &#8211; 7 minutes on each side, or until cooked through and no longer pink on the inside. Remove the chicken from the pan and let rest on a plate. Do not cut it yet.

Meanwhile, add the sliced peppers to the pan, and cook for about 5 minutes until soft and slightly charred. Add more olive oil if needed and season with salt and pepper.

In a small bowl, mix the cooked brown rice with lime juice, chopped cilantro, salt, and freshly ground black pepper.

Warm the black beans and corn according to the package instructions. I recommend heating beans in saute pan on low with the bean juice from the can.

Make the dressing by whisking together all the ingredients. Taste and adjust seasonings based on your preference.

Assemble bowls by adding lettuce as the base of each bowl, then evenly dividing and topping each with cilantro lime rice, warmed black beans, warmed corn, sauteed bell peppers, red onion, pico de gallo or salsa, chicken slices, and avocado slices. Sprinkle some cheese on top if desired, and enjoy!

Thank for the recipe! It was super filling and the chicken was seasoned perfectly.

I loved this recipe so much!! Super delicious taste that keeps you feeling full. Gives you a great Mexican taste with a healthy twist. Flavoring on point.

This chicken salad recipe is a Mexican adaption of the famous Russian salad, but with chicken added. The salad has some of the same ingredients as the Eastern European version, but the Mexican version has several variations, that include ingredients like red peppers or corn.

Mexican Chicken Salad

oz chicken breast

carrots

potato

oz celery (finely chopped)

peas

apple

Mayonnaise

parsley

Saltine crackers

jalapeños and carrot slices

elbow pasta (cooked according to package instructions)

sour cream or Mexican cream

American Cheddar Cheese

Salt and pepper

Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.

Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).

Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.

Dice the cheese into small cubes, and make sure the cooked macaroni is cool, otherwise, it will melt the cheese.

Mix in the Mexican cream or sour cream. Stir and gently add the Cheese, making sure it is well mixed. As mentioned above, some recipes also add diced cooked ham (if you choose to do so, add it along with the cheese). Season with salt and pepper. Stir and refrigerate until cool to serve alongside the Mexican Chicken Salad.

INSTRUCTIONS FOR THE MACARONI SALAD

This brilliant salad mixes poached chicken with avocado and sweetcorn, crunchy cabbage, almonds and tortilla chips, topped with zingy jalapeno-spiked lime dressing.

Mexican Poached Chicken Salad

chicken breasts (2 medium sized breasts)

chicken broth (or salted water)

sweetcorn

¼ green cabbage (finely sliced)

cabbage (finely sliced)

avocado

limes (juiced, to give about 3 tbs)

tbs extra virgin olive oil

tsp smoked paprika (or chipotle powder)

jalapeno peppers (finely chopped)

almonds

1.75 oz tortilla chips (crushed (this is roughly equivalent to a large handful))

Put the chicken and broth into a small pot over medium heat. Bring to the boil and immediately turn the heat down so the liquid is barely simmering. Continue cooking until the chicken is cooked through, about 10-15 minutes. Remove from heat and let the chicken sit in the cooking liquid for 15-20 minutes (don’t skip letting the chicken rest in the liquid – this is what makes it really tender and soft!).

While the chicken cooks, steam or boil the corn until tender, about 8-10 minutes. Slice the kernels off the cobs. For textural interest in the salad, I like to try and keep some kernels together in little clumps, rather than breaking them all apart.

Slice or shred the chicken into bite-sized pieces. Put the cabbage, chicken, corn and avocado into a large salad bowl.

Whisk together the lime juice, oil, smoked paprika and jalapeno peppers, and season well with salt. Pour this over the salad and toss gently to combine, trying not to break up the corn or avocado.

Top with the almonds and crushed tortilla chips and serve immediately.

This Easy Mexican Chicken Salad Recipe features juicy grilled chicken, crisp lettuce, ripe tomatoes, and creamy avocado, all tossed in a tangy lime vinaigrette. Perfect for busy weeknights or casual gatherings, it offers a refreshing blend of flavors and is a breeze to prepare.

Easy Mexican Chicken Salad Recipe

chicken breasts

Romaine lettuce black beans

Avocado: 1, sliced

lime salt

Optional Toppings: Crispy tortilla strips, crumbled feta

Marinate chicken in the mixture for at least 30 minutes.

Slice avocado just before adding to prevent browning.

Fresh, vibrant and creamy, this Mexican-inspired chicken salad is delicious and. no mayo in sight. This salad keeps well in the fridge, so is perfect for meal prep.

avocado ((approx 120 grams/4 ounces flesh))

Greek yoghurt

tbsp extra virgin olive oil

lime juice

garlic,

black pepper

400 g shredded chicken ((14 oz))

120 g cherry tomatoes, small dice ((4 oz))

½ red capsicum, small dice ((bell pepper))

¼ red onion, small dice

coriander leaves, finely chopped ((cilantro))

tsp pickled jalapeños, finely chopped

Add all ingredients to a small blender or food processor. We used an immersion blender and a jug.

Top 5 mexican chicken salad recipes from across the web

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Mojito Lime Chicken Burrito Bowls

Mexican Chicken Salad

Mexican Poached Chicken Salad

Easy Mexican Chicken Salad Recipe

Mexican Chicken Salad

Top 5 mexican chicken salad recipes from across the web

The most viewed mexican chicken salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mojito Lime Chicken Burrito Bowls

Mexican Chicken Salad

Mexican Poached Chicken Salad

Easy Mexican Chicken Salad Recipe

Mexican Chicken Salad

The most viewed mexican chicken salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine