Description
This vibrant Mexican Chicken Salad combines juicy cooked chicken breast with fresh vegetables, black beans, sweetcorn, and a creamy cilantro-lime yogurt dressing. It’s a refreshing, protein-packed meal perfect for a quick lunch or light dinner, made with simple wholesome ingredients and easy to prepare.
Ingredients
For the Salad:
- 500 g Skinless, Boneless Chicken Breast (1.1 lbs or 12 oz cooked; about 350 g cooked chicken)
- 1 can Black Beans (15 oz, drained and rinsed)
- 1 can Sweetcorn (15 oz, drained and rinsed)
- 4 Vine Tomatoes (deseeded and chopped)
- 60 g Cheese (½ cup, grated)
- Jalapeños (sliced, to taste)
- Lettuce (roughly chopped)
For the Dressing:
- 2 cups Fresh Cilantro
- 2 tbsp Lime Juice
- 250 g Yogurt (1 cup, plain, preferably Greek)
- 40 g Honey (2 tbsp)
- 2 Garlic Cloves
- Salt (to taste)
Seasoning for Chicken:
- Taco Seasoning (to taste)
Instructions
- Cook the Chicken: If using raw chicken, season it evenly with taco seasoning. Cook the chicken by your preferred method: air fry or bake at 350°F (180°C) for 15–20 minutes until fully cooked, or pan-fry in a skillet over medium heat for 6–8 minutes per side. Allow the cooked chicken to rest for 5 minutes, then slice or shred it.
- Prepare the Dressing: Add cilantro, lime juice, yogurt, honey, garlic cloves, and salt into a blender or food processor. Blend the ingredients until smooth. Taste the dressing and adjust the salt or lime juice if necessary for balance.
- Assemble the Salad: Place roughly chopped lettuce in a large serving bowl as the base. Evenly layer the cooked chicken, black beans, sweetcorn, chopped tomatoes, grated cheese, and sliced jalapeños on top.
- Add Dressing and Serve: Drizzle the cilantro-lime yogurt dressing over the salad just before serving. Toss gently to combine all ingredients or serve the dressing on the side for individual preference.
- Optional Meal Prep: For make-ahead meals, divide the dressing into four glass jars. Layer black beans, sweetcorn, tomatoes, cheese, jalapeños, cilantro, cooked chicken, and lettuce in each jar. Store in the refrigerator, and when ready to eat, invert onto a plate, toss, and enjoy fresh.
Notes
- Use Greek yogurt for a creamier, thicker dressing.
- Adjust jalapeños according to your spice preference.
- Cooking chicken in the air fryer or oven helps keep it juicy and tender.
- This salad is great for meal prepping and keeps fresh up to 3 days refrigerated.
- Add avocado slices for extra creaminess and healthy fats if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mexican
