A Mexican grilled chicken salad made with juicy chicken breast seasoned with Tex-Mex spices, grilled corn, sliced avocado and drizzled with spicy ranch!
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.
How to make Mexican grilled chicken salad?
First, start by preheating your grill or griddle. As it warms up, go ahead and season the chicken breasts with the spices.
Sprinkle the salt, garlic powder, onion powder, chili powder, chipotle powder, and cumin over the meat.
Make the sure the meat is evenly coated. Now, brush the grill with the avocado oil and place the breasts down to cook.
Next, let the meat cook for about 9-minutes on each side or until they reach an internal temperature of 165°F. at the thickest point.
Once the chicken is done remove it from the heat and place it on a plate. Cover it will aluminum foil to rest while you prep the salad.
Then, use a knife and cutting board to chop the lettuce, halve the tomatoes, and slice the avocado and purple onion.
At this point, you can either grill some corn on the cob and remove the kernels, once they're done, or open a can of corn.
It's up to you which type you decide to use. However, if you use canned, please drain, rinse, and drain (again) the kernels before adding them to the salad.
When the vegetables have been prepped, place them into a large serving bowl and toss them to combine.
Last, slice the Mexican grilled chicken breasts into strips and place them over the salad.
You can either drizzle the entire salad with spicy ranch dressing or let each person dress their own salad.
That's it, your Mexican grilled chicken salad recipe is done! Kim and I hope you enjoy this meal and wish you all the best 🙂
Recipe Card with Ingredient Amounts and Instructions
- ½ pound(s) chicken breasts, boneless, skinless, thinly sliced
- ½ teaspoon(s) kosher salt
- ½ teaspoon(s) garlic powder
- ¼ teaspoon(s) onion powder
- ¼ teaspoon(s) chili powder
- ¼ teaspoon(s) chipotle
- ⅛ teaspoon(s) cumin
- 1 teaspoon(s) avocado oil
- 3 cup(s) romaine lettuce, finely chopped
- 1 cup(s) corn, grilled
- ½ cup(s) cherry tomatoes, halved
- ½ cup(s) avocado, sliced (about 1 small avocado)
- ¼ cup(s) purple onion, finely sliced
- ⅓ cup(s) 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(s) chicken breasts½ teaspoon(s) kosher salt½ teaspoon(s) garlic powder¼ teaspoon(s) onion powder¼ teaspoon(s) chili powder¼ teaspoon(s) chipotle⅛ teaspoon(s) 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(s) 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 cup(s) romaine lettuce1 cup(s) corn½ cup(s) cherry tomatoes½ cup(s) avocado¼ cup(s) purple onion⅓ cup(s) spicy ranch dressing
- Serve immediately. Store leftovers in the refrigerator for up to 3 days.