Mexican Chicken Salad Recipe

Name: Mexican Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup cider vinegar; 3 tablespoons honey; 1 ½ teaspoons cumin; ¼ teaspoon salt; 1 tablespoon olive oil; 4 boneless skinless chicken breasts, cut into 2-inch strips; ½ teaspoon garlic salt; 16 ounces frozen corn, thawed; 1 cup chopped plum tomato; 15 ounces black beans, rinsed and drained; 5 green onions, chopped; 1 red bell pepper, chopped; 10 ounces lettuce (bagged mix); 2 avocados, peeled and chopped; 2 cups monterey jack cheese, shredded; 6 ounces corn chips, slightly crushed (blue corn); 1 cup sour cream; 16 ounces thick & chunky salsa

Servings: persons

¼ cup cider vinegar
3 tablespoons honey
1 ½ teaspoons cumin
¼ teaspoon salt
1 tablespoon olive oil
4 boneless skinless chicken breasts, cut into 2-inch strips
½ teaspoon garlic salt
16 ounces frozen corn, thawed
1 cup chopped plum tomato
15 ounces black beans, rinsed and drained
5 green onions, chopped
1 red bell pepper, chopped
10 ounces lettuce (bagged mix)
2 avocados, peeled and chopped
2 cups monterey jack cheese, shredded
6 ounces corn chips, slightly crushed (blue corn)
1 cup sour cream
16 ounces thick & chunky salsa

1
Mix dressing ingredients and set aside.
2
Heat oil in skillet.
3
Sprinkle chicken with garlic salt, saute in pan until no longer pink, about 5 minutes.
4
Combine cooked chicken, corn, tomatoes, black beans, onions and red pepper in large bowl; stir in dressing.
5
Chill at least 1 hour (can be prepared a day ahead).
6
When ready to serve, combine chicken mixture with lettuce.
7
Serve with remaining garnishes - each diner garnishes own salad as desired.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup cider vinegar, 3 tablespoons honey, 1 ½ teaspoons cumin, ¼ teaspoon salt, and more.

Yes, Mexican Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Chicken Salad

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