Looking for a bold and refreshing salad that packs both flavor and protein? This Mexican Avocado Chicken Salad is the answer. With juicy grilled chicken, creamy avocado chunks, sweet corn, and a zesty lime dressing, it’s everything you crave in one bowl. Whether you’re meal-prepping for the week or serving guests at a backyard lunch, this colorful dish is satisfying, nutritious, and bursting with vibrant Mexican flair.
From the first bite, the smoky spice of chipotle meets the cool richness of avocado, balanced perfectly with a citrusy lime kick. This is not just another chicken salad—it’s the one you’ll come back to again and again.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes (excluding marination).
- Nutrient-Rich: Packed with healthy fats, lean protein, and fresh veggies.
- Mexican-Inspired: A fusion of bold flavors and textures.
- Naturally Gluten-Free: Perfect for those avoiding wheat.
- Crowd-Pleaser: Looks as good as it tastes—ideal for gatherings.
- Fresh & Zesty: Lime and cilantro bring everything to life.
Unlike traditional chicken salads, this one stands out with its chipotle-lime marinated chicken, colorful avocado salsa, and crisp romaine base. It’s a complete meal that’s light yet filling, and perfect for impressing family or guests with minimal effort.
Ingredients Needed
Let’s break this down by component for clarity.
For the Lime Dressing / Marinade
- ▢ 2 tbsp freshly squeezed lime juice
- ▢ 1 tbsp honey – balances the acidity
- ▢ 1/4 cup (65 ml) extra virgin olive oil
- ▢ 1 garlic clove, minced
- ▢ 1/2 tsp salt + freshly ground black pepper, to taste
For the Chicken
- ▢ 2 small chicken breasts (around 400g / 14 oz) – pound or butterfly if thick
- ▢ 1/2 tsp chipotle powder (adds smoky heat)
- ▢ 1/2 tsp dried oregano
- ▢ 1/4 tsp ground cumin
- ▢ Additional salt & pepper, to season
- ▢ 1/2 tbsp olive oil – for cooking
For the Avocado Salsa
- ▢ 1 ripe avocado, diced into chunky cubes
- ▢ 1 cup cherry tomatoes, halved
- ▢ 3/4 cup corn kernels (fresh or canned, drained)
- ▢ 1/2 red onion, finely chopped
For the Salad Base
- ▢ 5 heaped cups chopped romaine lettuce
- ▢ 1/4 cup fresh cilantro (coriander), finely chopped
How to Make Mexican Avocado Chicken Salad
1. Make the Lime Dressing
Add all dressing ingredients into a small mason jar: lime juice, honey, olive oil, minced garlic, salt, and pepper.
Seal the jar and shake well until fully emulsified.
👉 Tip: Let the dressing sit for 10 minutes to allow flavors to blend.
2. Marinate the Chicken
Transfer 2 tablespoons of the dressing into a ziplock bag.
Add chipotle powder, oregano, cumin, salt, and pepper.
Mix gently, then add chicken and seal the bag.
Massage the marinade into the meat and refrigerate for at least 30 minutes (or up to 24 hours).
👉 The longer it marinates, the richer the flavor.
3. Cook the Chicken
Heat olive oil in a skillet over medium-low heat.
Cook the chicken for about 8 minutes total (around 4 minutes per side) until browned and fully cooked.
Remove from heat and rest for 5 minutes. Slice into strips.
👉 Resting helps retain moisture in the meat.
4. Make the Avocado Salsa
In a large bowl, combine diced avocado, cherry tomatoes, corn, and red onion.
Add half of the chopped cilantro and a small drizzle of dressing.
Toss gently to combine without smashing the avocado.
👉 Use a spatula or spoon with care to maintain texture.
5. Toss the Lettuce
In another bowl, toss chopped romaine lettuce with a light drizzle of the dressing.
👉 This helps coat the greens evenly and enhances flavor.
6. Assemble the Salad
On a large serving platter, layer the romaine lettuce as your base.
Top with avocado salsa and sliced chicken.
Sprinkle remaining cilantro and drizzle any remaining dressing over the top.
Serve immediately and enjoy the vibrant flavors!
Serving and Storage Tips
- Best Served Fresh: For the perfect texture, serve immediately after assembling.
- Meal Prep Friendly: Store components separately in airtight containers and assemble just before eating.
- Leftovers: Keep in the fridge for up to 2 days. Do not freeze.
- Presentation Tip: Serve on a wide, shallow platter to showcase the colorful layers.
Helpful Notes
- No Chipotle Powder? Use smoked paprika as a mild alternative.
- Add Carbs: Mix in quinoa or black beans for a heartier meal.
- Make it Spicier: Add jalapeños or a pinch of chili flakes to the dressing.
- Dairy Boost: Add crumbled feta or queso fresco for creaminess.
- Vegan Version: Replace chicken with grilled tofu or roasted chickpeas.
Conclusion
This Mexican Avocado Chicken Salad isn’t just a salad—it’s a fiesta in a bowl! With its zesty lime marinade, juicy spiced chicken, creamy avocado, and bursts of color, it delivers the perfect combination of freshness and satisfaction.
Whether you’re looking for a light summer lunch or a healthy dinner option, this recipe checks every box.
If you try this recipe, leave a comment and a star rating below!
Don’t forget to share it on Pinterest and Facebook to inspire others.
What twist did you add? Tell us your version in the comments!
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and work great here. Adjust cook time to ensure they’re fully cooked.
Is this salad gluten-free?
Yes! All ingredients are naturally gluten-free. Just check your spice labels to be sure.
Can I make this ahead of time?
Yes. Prep all ingredients separately and assemble just before serving to keep textures crisp and fresh.
What’s a good vegetarian substitute for chicken?
Grilled tofu, black beans, or roasted sweet potatoes make excellent alternatives.
Mexican Avocado Chicken Salad – Bold, Fresh & Protein-Rich
Ingredients
Method
- Combine lime juice, honey, olive oil, minced garlic, salt, and black pepper in a small jar or bowl. Shake or whisk until fully emulsified, then set aside for 10 minutes.
- Transfer 2 tablespoons of the dressing to a ziplock bag. Add chipotle powder, oregano, cumin, salt, and pepper, then add the chicken. Seal and massage to coat. Marinate for at least 30 minutes.
- Heat olive oil in a skillet over medium-low heat. Cook the chicken for about 4 minutes per side, until browned and fully cooked. Rest for 5 minutes, then slice.
- In a bowl, gently mix avocado, cherry tomatoes, corn, red onion, half of the cilantro, and a light drizzle of dressing.
- Toss the romaine lettuce with a small amount of dressing until lightly coated.
- Assemble the salad by layering lettuce, avocado salsa, and sliced chicken. Top with remaining cilantro and drizzle with the remaining dressing before serving.