This Mexican-inspired grilled chicken salad is incredibly flavorful and comes together in about 30 minutes (not including optional marinating). It’s a bright, fresh summer salad loaded with corn, black beans, cherry tomatoes, red onion, crisp romaine, and juicy grilled chicken, all tossed with a creamy avocado-cilantro dressing.
If you enjoy this flavor profile, try pairing it with a warm slice of cheesy garlic bread or serve alongside a different chicken salad like Ranch Chicken Salad for variety.
Salads are perfect for quick lunches and light dinners, and this Mexican grilled chicken salad elevates the everyday bowl with bold flavors and satisfying protein. Make the dressing in a blender for a smooth, creamy finish. This salad is also meal-prep friendly—keep the dressing separate and add it when ready to serve to maintain crispness.
Recipe Overview
Summary
- Packed with flavor: Juicy grilled chicken combined with fresh vegetables and a creamy avocado-cilantro dressing make this salad especially delicious.
- Easy and meal-prep friendly: Quick to assemble and simple to store. Keep the dressing separate until serving to preserve texture.
Ingredients needed
The list below covers the ingredients used in this recipe. Exact measurements are included in the recipe card further down.
- Chicken breasts (4 boneless, skinless, about 6 oz each) — boneless skinless thighs work too.
- Olive oil (or avocado oil)
- Avocado (ripe but firm)
- Lime (juice and zest; lemon is an acceptable substitute)
- Wine vinegar
- Fresh cilantro (or parsley if you prefer)
- Greek yogurt (or plain yogurt)
- Romaine lettuce (or mixed greens)
- Cherry tomatoes (quartered)
- Black beans (canned, rinsed and drained)
- Canned or thawed corn
- Red onion (thinly sliced)
- Seasonings: garlic powder, ground cumin, smoked paprika, dried oregano, kosher salt and black pepper
Frequently asked questions
Yes. Boneless, skinless chicken thighs are a great alternative and will change the nutrition slightly but remain delicious.
Cook breasts about 6–8 minutes per side over medium heat, depending on thickness, until fully cooked and golden.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate and add it when ready to eat.
Yes. Shrimp or another protein such as tofu work well if you prefer a different protein.
More chicken salads
- Greek Chicken Salad
- Chicken Caprese Salad
- Chicken Chopped Salad
- Strawberry Chicken Salad
- Low Carb Chicken Caesar Salad
- Grilled Chicken Cobb Salad
You may also like
- Creamy Tuscan Chicken Pasta
- Creamy Sautéed Mushrooms
- BBQ Baked Chicken Breast
- Beef Lo Mein
- Easy Homemade Beef Stew
- Creamy Chicken Stew
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Mexican Grilled Chicken Salad
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Ingredients
- 4 boneless skinless chicken breasts (6 oz each)
Marinade:
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Kosher salt and ground pepper, to taste
Avocado dressing:
- 1 large avocado
- 1/4 cup olive oil
- 1/2 cup Greek yogurt
- 1 tablespoon wine vinegar
- 1 lime, juiced and zested
- 1/2 bunch fresh cilantro
- 2 teaspoons dried oregano
- Kosher salt and pepper, to taste
Salad bowl:
- 4 cups romaine lettuce, chopped
- 1 1/2 cups cherry tomatoes, quartered
- 14 ounces black beans (one can), rinsed and drained
- 8 ounces corn (one can), rinsed and drained
- 1 medium red onion, thinly sliced
- 1/2 bunch fresh cilantro, chopped
Instructions
- In a medium bowl, combine the marinade ingredients (olive oil, garlic powder, cumin, smoked paprika, salt and pepper). Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes, if time allows.
- Heat a grill pan or outdoor grill over medium-high. Grill the chicken 5–6 minutes per side, or until cooked through and golden. Let rest 5 minutes, then chop.
- While the chicken cooks, blend the dressing ingredients (avocado, Greek yogurt, olive oil, wine vinegar, lime juice and zest, cilantro, oregano, salt and pepper) until smooth and creamy.
- In a large bowl, combine romaine, cherry tomatoes, black beans, corn, red onion and chopped cilantro. Top with the grilled chicken, drizzle with avocado dressing, and garnish with extra cilantro.
Notes
- Chicken: Breast is lean and preferred, but boneless thighs or shrimp work fine.
- Lettuce: Romaine was used, but substitute any sturdy lettuce or mixed greens.
- Greek yogurt: Can be replaced with plain whole-milk yogurt if desired.
- Use avocado oil instead of olive oil if you prefer.
- Choose an avocado that is ripe but not overly soft for best texture.
- Rest the chicken a few minutes before slicing to keep it juicy.
- Avoid overcooking the chicken to prevent dryness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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