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Easy Mexican Chicken Salad
Eleanor Craig
Easy Mexican Chicken Salad is so delicious and packed with nutritious ingredients! The best part is it only takes a few minutes to assemble.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Salad
Cuisine
Mexican
Servings
2
people
Calories
647
kcal
Ingredients
US Customary
Metric
1x
2x
3x
Marinated Chicken
2
slices
chicken breasts
skinless
1
handful
coriander
chopped
2
tablespoons
olive oil
½
medium
lime
juiced and zested
1
small
red chili
finely chopped
Salad
2
medium
corn cobs
2
tablespoons
olive oil
⅓
medium
cucumber
sliced and halved
3
medium
tomatoes
cored and chopped
¼
medium
red onion
finely sliced and cut in half
4
stalks
spring onions
sliced
1
medium
avocado
halved and sliced
1
head
little gem lettuce
a few leaves, cored and cut into strips
4
tablespoons
sour cream
1
handful
small coriander
chopped
½
medium
lime
juiced
1
pinch
sweet paprika
1
pinch
chili flakes
Instructions
Marinated Chicken:
Place all the ingredients except the chicken into a bowl and mix.
Add the chicken breasts, cover and leave to marinate for at least two hours and overnight if possible.
Once marinated, bring to room temperature and cook at 180°C (Gas 4) for 25 minutes.
Allow to rest and cut each into slices ready to add to the salad.
The chicken can be served warm or cooked ahead and served cold as you prefer.
Salad:
Heat a griddle pan.
Lightly rub the corn cobs with a little olive oil and place them on the griddle pan.
Keep turning the cobs until they are lightly charred all over, and then allow them to cool slightly.
Standing the cobs on their ends on a chopping board, slice downwards with a sharp knife to remove the corn kernels.
Prepare and chop the cucumber, tomatoes, red onion, spring onions and lettuce and place them in 2 serving bowls/plates.
For the dressing, place the sour cream, half the lime juice and half the coriander in a bowl and mix.
Divide the corn kernels between the serving bowls.
Prepare the avocado and add this to the salad. Add a drizzle of lime juice to each and toss well.
Place the sliced chicken on top of the salad.
Add a large spoonful of dressing on top of each salad and a pinch of sweet paprika
Serve as it is or with tortilla chips or toasted corn tortillas.
Nutrition
Calories:
647
kcal
Carbohydrates:
52
g
Protein:
11
g
Fat:
50
g
Saturated Fat:
9
g
Polyunsaturated Fat:
6
g
Monounsaturated Fat:
32
g
Trans Fat:
0.01
g
Cholesterol:
15
mg
Sodium:
77
mg
Potassium:
1826
mg
Fiber:
17
g
Sugar:
21
g
Vitamin A:
4025
IU
Vitamin C:
78
mg
Calcium:
146
mg
Iron:
4
mg
Feedback is key!
Let us know how this recipe worked out for you.