Mexican Salad With Chicken


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

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Mexican salad with chicken
Veronique van Ohmydish

Made by Véronique

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

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 13-06-2023

25 minutes 6 people Main course
Mexican salad with chicken


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  • 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
Mexican salad with chicken ingredients
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Kitchen equipment

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  • Cutting board & chef’s knife
  • Bowl
  • Whisk
  • Citrus juicer
  • Colander
  • Large bowl
  • Skillet
  • Salad spinner (optional)

Mexican Salad With Chicken

25 minutes 6 people Main course

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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.

Mexican salad with chicken
Mexican salad with chicken

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!

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