Mexican salad with chicken

Name: Mexican salad with chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: mexican
Ingredients: ½ bag of tortilla chips (approximately 150 grams); Head of iceberg lettuce; Small head of romaine lettuce; 75 grams of lamb’s lettuce; 1 small cucumber; A handful of cherry tomatoes; 3 chicken breasts; 3 tablespoons of chicken seasoning – or make your own Mexican (chicken) spice mix!; 1 lime; 200 grams of crème fraîche or sour cream; 1 can of red kidney beans; 1 can of crispy sweet corn; 1 ripe avocado; ½ red bell pepper; ½ yellow bell pepper; ½ green bell pepper; Olive oil or sunflower oil; Pepper and salt

This easy Mexican salad with chicken is truly finger licking good. Lots of fresh ingredients and of course great Mexican seasoning.

25 minutes

6 persons

Main course

Salads

Nutrition balance score

Great

10/10

Nutrition per serving

Kcal

95.26 kcal

Carbohydrates
Of which sugars

1.56 g
0.60 g

Total fat
Of which saturated fats

3.25 g
1.14 g

Proteins

22.89 g

Fiber

0.64 g

Sodium

265.84 mg

View all nutrients

Recipe mexican salad with chicken

Made by Véronique

Published at 2020-09-02, this recipe is for 6 persons persons and takes 25 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

15 minutes

Time cooking

10 minutes

Total time

25 minutes

Preparation – 15 minutes

Remove any excess fat or sinew from the chicken. Marinate the chicken with your own choice of chicken seasoning or make your own Mexican (chicken) spice mix.

Wash the various salad greens, if necessary, and use a salad spinner to dry them.

Use a colander to drain the kidney beans and corn. Wash the cherry tomatoes and remove their stems. Wash the cucumber, cut it lengthwise – remove the seeds if needed - and cut it into bite-sized pieces.

Wash the bell peppers, remove the membrane and seeds, and cut them into long strips. Use approximately half a bell pepper per colour (red, yellow, and green). Give the romaine lettuce and iceberg lettuce a smaller chop.

Cut the avocado lengthwise with the chef’s knife. Remove the hard pit by hitting it with the sharp side of the knife and turning it 90 degrees. Remove the peel and dice the avocado.

Juice the lime with a citrus juicer. Mix the crème fraîche/sour cream and the lime juice in a small bowl. You may put it in the fridge until using it.

Finish Mexican salad with chicken – 10 minutes

Cook the marinated chicken in a skillet with a glug of olive or sunflower oil.

Use a large bowl or a large plate and put the lettuce mix in the middle. Dress up the salad nicely with the chopped tomatoes, bell peppers, avocado, cucumber, corn, red kidney beans and tortilla chips.

Cut the chicken into slim pieces, ready to eat, and place them on top of the salad. Serve with the crème fraîche/sour cream and lime dressing. Enjoy!