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5.0 from 6 votes

Mexican Chopped Salad with BBQ Chicken

This Mexican Chopped Salad is loaded with fresh veggies and chickpeas tossed in a simple and flavorful Cilantro Lime Vinaigrette. Topped with tender spiced rub BBQ chicken and tortilla strips, this easy chopped salad is a complete meal!

Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 6 servings
Calories: 468 kcal
Course: Main Course , Salad , Lunch
Cuisine: Mexican

Ingredients

For the Chicken
  • 1 pound chicken breast, boneless and skinless
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons oil (olive, canola or vegetable)
  • 3/4 cups BBQ sauce, plus more for topping the salad if desired
For the Cilantro Lime Vinaigrette
  • 1/4 cup lime juice, freshly squeezed
  • 2 tablespoons cilantro, chopped finely
  • 1 teaspoon honey
  • 1/2 cup olive oil
The Salad
  • 4 heaped cups romaine lettuce
  • 1 cup cooked corn kernels (if frozen, thawed - if canned, drained)
  • 1 cup cherry tomatoes, halved
  • 1/4 to 1/3 cup red onions, sliced thinly
  • 1 cup canned garbanzo beans, drained and rinsed
  • 1 avocado, peeled and cut into small chunks
  • 1 tablespoon cilantro, finely chopped
  • 1/4 + tortilla strips

Instructions

To Make the Chicken
    Cup of Yum
  1. In a small bowl mix together the cumin, garlic powder, chile powder, salt and pepper.
  2. Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time you can let it marinade for 30 minutes or up to 4 hours in the refrigerator.
  3. If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink. 
  4. If Cooking on the Grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
  5. Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add the BBQ sauce and toss to combine.
To Make the Cilantro Lime Vinaigrette
  1. In a small bowl whisk all the ingredients together. Or place all the ingredients in a lidded jar and shake well. Set aside
The Salad
  1. Place the lettuce, corn, tomatoes, onions and garbanzo beans into a large salad bowl. Drizzle some of the vinaigrette and toss to combine. Add the avocado and toss gently. Add more vinaigrette if need it.
  2. Top with sliced chicken. Garnish with tortilla strips and chopped cilantro. Drizzle some BBQ sauce on top if desired. Serve

Nutrition Information

Calories 468kcal (23%) Carbohydrates 31g (10%) Protein 20g (40%) Fat 31g (48%) Saturated Fat 4g (20%) Cholesterol 48mg (16%) Sodium 1182mg (49%) Potassium 709mg (20%) Fiber 5g (20%) Sugar 15g (30%) Vitamin A 559IU (11%) Vitamin C 14mg (16%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 468

% Daily Value*

Calories 468kcal 23%
Carbohydrates 31g 10%
Protein 20g 40%
Fat 31g 48%
Saturated Fat 4g 20%
Cholesterol 48mg 16%
Sodium 1182mg 49%
Potassium 709mg 15%
Fiber 5g 20%
Sugar 15g 30%
Vitamin A 559IU 11%
Vitamin C 14mg 16%
Calcium 40mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.