This vibrant Mexican Chicken Salad combines tender shredded chicken with fresh vegetables, black beans, corn, and avocado, all tossed in a zesty lime vinaigrette. Topped with crumbled cotija cheese and fresh cilantro, it’s a nutritious, protein-packed meal with the perfect balance of flavors and textures.
Storage Options
- Refrigerator: Store undressed salad components separately in airtight containers for up to 3 days. Keep dressing in a separate container.
- Make-Ahead: Prepare chicken, chop vegetables, and make dressing up to 2 days in advance. Store separately and assemble just before serving.
- Not Freezer-Friendly: This salad is best enjoyed fresh as lettuce and avocado don’t freeze well.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, especially if using pre-cooked chicken
- Customizable: Easily adapt ingredients based on preferences or what’s in your pantry
- Nutritionally Balanced: Offers protein, healthy fats, and plenty of vegetables in one dish
- Perfect for Meal Prep: Components can be prepared ahead of time
- Refreshing Flavor: The lime vinaigrette adds brightness to the savory ingredients
Kitchen Equipment You’ll Need
- Large mixing bowl
- Small bowl for dressing
- Sharp knife and cutting board
- Whisk
- Measuring cups and spoons
- Salad tongs or servers
Tips for Success
- Season and cook chicken thoroughly before shredding for maximum flavor
- Rinse canned beans and corn to remove excess sodium and starch
- Add avocado just before serving to prevent browning
- Taste and adjust dressing seasonings based on lime tartness
- For a spicier version, add diced jalapeños or a dash of hot sauce
- Let dressed salad sit for 5-10 minutes before serving to allow flavors to meld
- For a heartier meal, serve in tortilla bowls or with warm flour tortillas