Tasty Mexican Chicken Salad Recipe

Name: Tasty Mexican Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp dried oregano or 2 tbsp chopped fresh oregano; 2 tbsp tomato paste; 2 tsp paprika; 2 tsp ground cumin; 3 cloves garlic, crushed; 1 tsp brown sugar; 1/4 tsp cayenne pepper (optional); 1 large lime, peel grated and lime juiced; 3 tbsp olive oil or avocado oil; 1 1/2 lbs boneless skinless chicken breasts; None None FOR THE SALAD; 8 oz ripe cherry tomatoes, halved; 4 tbsp oil; 1 1/2 cups fresh or canned corn kernels, drained on paper towels; 3 None flour tortillas; 1 tbsp red or white wine vinegar; 3 cups baby spinach; 2 None avocados, peeled and thinly sliced; 10 oz packet sugar snap peas; 1 small cucumber, shaved into ribbons or sliced; 1 None red onion, thinly sliced; None None Cilantro or microgreens, to garnish

Servings: persons

1 tbsp dried oregano or 2 tbsp chopped fresh oregano
2 tbsp tomato paste
2 tsp paprika
2 tsp ground cumin
3 cloves garlic, crushed
1 tsp brown sugar
1/4 tsp cayenne pepper (optional)
1 large lime, peel grated and lime juiced
3 tbsp olive oil or avocado oil
1 1/2 lbs boneless skinless chicken breasts
None None FOR THE SALAD
8 oz ripe cherry tomatoes, halved
4 tbsp oil
1 1/2 cups fresh or canned corn kernels, drained on paper towels
3 None flour tortillas
1 tbsp red or white wine vinegar
3 cups baby spinach
2 None avocados, peeled and thinly sliced
10 oz packet sugar snap peas
1 small cucumber, shaved into ribbons or sliced
1 None red onion, thinly sliced
None None Cilantro or microgreens, to garnish

1
For the marinated chicken, process all the ingredients, except chicken, until smooth. Season to taste. Pour over chicken in resealable plastic bag; turn to coat. Refrigerate for at least an hour or overnight.
2
Preheat the oven to 425u00b0F. Remove the chicken from the refrigerator 15 mins before cooking. Place chicken on a baking pan. Bake for 17 mins. Remove from the oven. Cover loosely with foil and let stand for at least 10 mins before slicing.
3
Meanwhile, place the tomatoes on a baking pan; drizzle with 1 tsp oil, and season to taste. Roast for 10 mins.
4
Heat 2 tsp oil in a medium skillet on high heat. Add the corn; cook for a few minutes until golden. Season to taste.
5
Brush the tortillas with 1 tbsp oil; sprinkle with salt. Bake for 6 mins or until crispy. Break into pieces to serve with the salad.
6
For the dressing, whisk remaining 2 tbsp oil and vinegar in small bowl; season. To assemble the salad, toss the spinach, avocado, sugar snap peas, corn, cucumber and red onion with the dressing. Arrange on a platter or plates and add the tomatoes. Top with sliced chicken. Garnish with cilantro or microgreens.

1209

kcal

Calories

Fat

161

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 22 ingredients. The key ingredients include: 1 tbsp dried oregano or 2 tbsp chopped fresh oregano, 2 tbsp tomato paste, 2 tsp paprika, 2 tsp ground cumin, and more.

Yes, Tasty 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.

Tasty Mexican Chicken Salad

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