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Mexican Garden Chicken Salad

This garden mexican chicken salad paired with a cilantro citrus vinaigrette, is a fiesta in a bowl! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Calories: 552 kcal
Course: Salad
Cuisine: Mexican

Ingredients

Chicken
  • 2 boneless skinless chicken breasts (cubed (1 lb))
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 3 tablespoons olive oil
Cilantro Citrus Vinaigrette
  • 2 tablespoons fresh squeezed lemon juice (1/2 lemon)
  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup Freshly chopped cilantro
  • 1 teaspoon honey
  • 2 tablespoons water
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • fresh ground black pepper to taste
Salad Ingredients
  • 5 ounces mixed greens (or lettuce of choice, rinsed and dried)
  • 2 avocados (peeled & diced (1/2 cup))
  • 1 cup diced cherry tomatoes
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup cotija cheese (crumbled)
  • 1 cup corn
  • 1 tablespoon butter

Instructions

    Cup of Yum
  1. In a bowl, add cubed chicken, olive oil, all spices, and mix until chicken is evenly coated. In a cast iron skillet, over medium high heat, cook chicken until it reaches an internal temperature of 165 degrees F. Remove and set aside. In same skillet, lower heat to medium, and add 1 tbsp of butter. Once melted add in the corn and sauté until the kernels are charred, about 5 minutes. Remove from heat and set aside.
  2. Vinaigrette: Using an immersion blender or regular blender, add all the ingredients for the vinaigrette and blend until smooth. You can also hand whisk until all ingredients have been combined. Taste and adjust seasoning if necessary. Store in refrigerator.
  3. In a large bowl, assemble all the ingredients together. If not eating right away, wait to dress the salad with the vinaigrette or else the greens will wilt. 

Notes

  • Refrigerate dressing for up to one week due to the fresh cilantro in the vinaigrette
  • You can also grill the chicken and the corn in this recipe. If grilling the chicken, you can leave the chicken breast whole, then proceed to dice after fully cooked. Same with corn, grill whole then cut the kernels off.

Nutrition Information

Calories 552kcal (28%) Carbohydrates 23g (8%) Protein 18g (36%) Fat 46g (71%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 29g Trans Fat 0.1g Cholesterol 52mg (17%) Sodium 521mg (22%) Potassium 984mg (28%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 1382IU (28%) Vitamin C 34mg (38%) Calcium 83mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 552

% Daily Value*

Calories 552kcal 28%
Carbohydrates 23g 8%
Protein 18g 36%
Fat 46g 71%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 29g 145%
Trans Fat 0.1g 5%
Cholesterol 52mg 17%
Sodium 521mg 22%
Potassium 984mg 21%
Fiber 8g 32%
Sugar 6g 12%
Vitamin A 1382IU 28%
Vitamin C 34mg 38%
Calcium 83mg 8%
Iron 2mg 11%

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