Last Updated on February 9, 2026 by Sneh
This is the most delicious Mexican Chicken Salad you will make. Perfect for adding to your weekly cooking roster. Succulent, grilled chicken tossed with beans, corn, tomatoes, lettuce, avocado and a delicious spicy, smoky Mexican Salad Dressing. Topped with fresh coriander and parmesan, it is incredibly yummy warm or cold and takes only 20 minutes to make. Enjoy it with a creamy Mango Margarita on a hot summer’s day!
Why make this Mexican Chicken Salad?
- Packed with incredible flavour
- Only takes 20 minutes to make
- Great balance of protein, carbs, good fat and fibre-rich veggies
- Delicious warm or cold
- Travels well in lunchboxes
- Can be prepped ahead
Ingredients & Substitutions
Chicken – I use boneless, skinless chicken thighs. This cut is quite lean and juicy at the same time. You can substitute with chicken breast.
Beans – Black beans are a staple in all my Mexican recipes. Canned black beans are convenient and readily available. If you can’t find them or prefer other beans, substitute with pinto beans, black-eyed peas or kidney beans, all of which have a rich, meaty texture and flavour.
Vegetables & Herbs – This salad has the perfect mix of vegetables and herbs that are a staple of Mexican recipes – corn, avocado, cherry tomatoes, coriander, Cos lettuce and lime. You can also add some freshly chopped jalapenos or cayenne chilli if you like it spicier.
Aromatics – Spring onion and garlic add a wonderful depth of flavour.
Spices – The spice trifecta of Mexican cuisine is cumin, paprika and oregano. I always use smoked paprika as I love the hint of smokiness in my Mexican dishes. It is reminiscent of street flavours. You can substitute with sweet paprika. Ground cumin and dried oregano add body and a herbaceous earthiness to this Mexican Chicken Salad.
Finally, the Mexican salad dressing benefits with a touch of sweetness from maple syrup, a hint of acidity from apple cider vinegar and some fire and heat from Sriracha. Parmesan and a few wedges of lime rounds everything up really well.
How to make Mexican Chicken Salad?
- Mix all ingredients for salad dressing in a bowl.
- Add chicken and marinating ingredients to a bowl and mix well.
3. Pan-fry marinated chicken until golden and cooked through.
4. Grill corn and remove kernels into a bowl.
5. Add cooked chicken, black beans, cherry tomatoes, avocado, cos lettuce, and coriander to a bowl.
6. Add salad dressing and mix to coat everything evenly.
Serving Suggestions & Storage
Cooked and assembled Mexican Chicken Salad will stay fresh in the fridge in an air-tight glass container for up to two days. However, I would suggest adding avocado and Cos lettuce at the time of eating for maximum freshness and crunch.
Fabulous Mexican dishes and drinks to serve with this Mexican Chicken Salad on a warm day,
Avocado Margarita
Watermelon Agua Fresca
Passionfruit Margarita
Salmon Burrito Bowls
More Mexican Recipes
- Mexican Corn Salad
- Guacamole With Smoky Black Beans
- Warm Vegan Taco Rice Salad
- Mango Pico De Gallo (Salsa)
Recipe
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Mexican Chicken Salad
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For chicken
- 500 g boneless skinless chicken thigh
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp flaky salt
- 1 tbsp oil
For dressing
- 1 tbsp apple cider vinegar
- 1 tbs olive oil
- 1 tbsp Sriracha
- 1 tbsp lime juice
- 2 tsp maple syrup
- 3 garlic cloves minced
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp flaky salt
For salad
- 200 g cherry tomatoes halved
- 300 g canned black beans rinsed and drained
- 1 corn on the cob grilled and kernels removed
- 1 baby Cos lettuce end trimmed and chopped
- 1 avocado sliced
- 1 spring onion sliced
- ¼ cup packed coriander leaves chopped
- ¼ cup shaved parmesan cheese
- Lime wedges to serve
Instructions
- Cut chicken into 2-inch pieces. Add to a bowl with smoked paprika, garlic powder, cumin and salt. Mix well. Heat oil in a large frying pan and cook chicken for approximately 10-12 minutes, tossing constantly until golden and cooked through.
- Set aside to cool.
- Prepare the dressing by mixing apple cider vinegar, olive oil, Sriracha, lime juice, maple syrup, garlic, smoked paprika, oregano and salt in a lidded glass jar. Shake to combine and store in the fridge until ready to use.
- Add cherry tomatoes, black beans, corn kernels, Cos lettuce, avocado, spring onion, coriander and chicken to a large bowl. Add the dressing and toss until evenly mixed. Spoon onto a serving plate. Garnish with parmesan and lime wedges. Serve immediately.
Nutrition
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