Mexican Grilled Chicken Salad

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A Mexican grilled chicken salad made with juicy chicken breast seasoned with Tex-Mex spices, grilled corn, sliced avocado and drizzled with spicy ranch!

An aerial view of the grilled chicken salad in a bowl.

Mexican Grilled Chicken Salad

5 from 1 vote
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Author: John
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings



  • ½ pound boneless, skinless chicken breasts, thinly sliced
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon chipotle powder
  • teaspoon cumin
  • 1 teaspoon avocado oil


  • 3 cups romaine lettuce, finely chopped
  • 1 cups corn, grilled
  • ½ cup cherry tomatoes, halved
  • ½ cup avocado, sliced (about 1 small avocado)
  • ¼ cup purple onion, finely sliced
  • cup spicy ranch dressing, or more to taste


  • Preheat a grill or griddle using low to medium heat. While the grill heats, season the chicken. Trim any excess fat off the chicken then sprinkle both sides with salt, garlic powder, onion powder, chili powder, chipotle, and cumin.
    ½ pound boneless, skinless chicken breasts
    ½ teaspoon salt
    ½ teaspoon garlic powder
    ¼ teaspoon onion powder
    ¼ teaspoon chili powder
    ¼ teaspoon chipotle powder
    ⅛ teaspoon cumin
  • Brush the grill/griddle with oil, and lay the chicken breasts onto the hot grill. Cook the chicken for 8 to 10 minutes on each side. An instant read thermometer should read 165° degrees when inserted in the thickest part of the chicken and the juices should run clear. 
    1 teaspoon avocado oil
  • After the chicken cooks, remove from the pan, set on a waiting plate, and cover with foil. Allow the chicken to rest for at least 10 minutes before slicing. While the chicken rests, assemble the salad.
  • Place the lettuce, corn, tomatoes, avocado, and onion in a large bowl. Toss to combine. Slice the chicken into several pieces and lay over the top of the salad. Drizzle with spicy ranch dressing.
    3 cups romaine lettuce
    1 cups corn
    ½ cup cherry tomatoes
    ½ cup avocado
    ¼ cup purple onion
    ⅓ cup spicy ranch dressing
  • Serve immediately. Scroll down and see the post for tips and storage information.

Suggested Equipment


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 2-cups of the finished Mexican grilled chicken salad.


Serving: 2cupsCalories: 234kcalCarbohydrates: 12gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 41mgSodium: 632mgPotassium: 522mgFiber: 3gSugar: 4gVitamin A: 3307IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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The sliced grilled poultry atop a bed of lettuce.

You can never go wrong with grilled chicken and vegetables or a turkey avocado club. However, it can get boring from time to time.

That’s why Kim and I love to spice things up in the kitchen. Take for example, our Mexican grilled chicken salad.

It still has all the standards of a great chicken dinner, but we changed it up by using a custom blend of Tex-Mex seasonings.

Then, we grilled the chicken until it was tender and juicy! Combine that with grilled corn and avocados, and you have a tasty meal!

What kind of dressing goes on Mexican chicken salad?

Well, that depends on your preferences. For this recipe, we used a spicy ranch dressing from our sister-site Berly’s Kitchen, but you could also use chipotle ranch dressing.

Kim and I love the way the spices in that dressing pair with this dish. If you like, you can use an organic store-bought version instead.

Top-down view of the salad surrounded by cherry tomatoes and limes.


Refrigerator: Store all the salad components separately in airtight containers in your fridge. They’ll stay good for 3-4 days depending on how fresh the vegetables are when you cut them.

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5 from 1 vote (1 rating without comment)

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