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Mexican Avocado Chicken Salad
marie

Mexican Avocado Chicken Salad – Bold, Fresh & Protein-Rich

This Mexican Avocado Chicken Salad is a vibrant, protein-packed dish made with juicy chipotle-lime chicken, creamy avocado, sweet corn, and crisp romaine lettuce. Finished with a zesty homemade lime dressing, it’s fresh, satisfying, and perfect for a quick lunch, healthy dinner, or impressive gathering spread.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: LUNCH, Salad
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Lime Dressing / Marinade
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp honey balances the acidity
  • ¼ cup extra virgin olive oil
  • 1 clove garlic minced
  • ½ tsp salt plus black pepper to taste
Chicken
  • 2 small chicken breasts about 400 g total, pounded or butterflied if thick
  • ½ tsp chipotle powder adds smoky heat
  • ½ tsp dried oregano
  • ¼ tsp ground cumin
  • ½ tbsp olive oil for cooking
Avocado Salsa
  • 1 large ripe avocado diced into chunks
  • 1 cup cherry tomatoes halved
  • ¾ cup corn kernels fresh or canned, drained
  • ½ red onion finely chopped
Salad Base
  • 5 cups romaine lettuce chopped
  • ¼ cup fresh cilantro finely chopped

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. In a bowl, gently mix avocado, cherry tomatoes, corn, red onion, half of the cilantro, and a light drizzle of dressing.
  5. Toss the romaine lettuce with a small amount of dressing until lightly coated.
  6. Assemble the salad by layering lettuce, avocado salsa, and sliced chicken. Top with remaining cilantro and drizzle with the remaining dressing before serving.

Notes

For extra heat, add sliced jalapeños or chili flakes. Smoked paprika can replace chipotle powder for a milder flavor. For a vegetarian version, swap chicken with grilled tofu or roasted chickpeas.