Mexican Herbed Chicken Salad Recipe
Make Mexican Herbed Chicken Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad and Protein
Herb & Spice Rub for Chicken
Creamy Cilantro-Lime Dressing
Finishing & Optional
Method
Salad and Protein
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness so they cook evenly.
- 2
Season chicken with herb rub
In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, chili powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Rub this mixture evenly over both sides of the chicken breasts and let sit for 10–15 minutes at room temperature (or refrigerate up to 2 hours).
- 3
Cook chicken
Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side, until a deep golden crust forms and internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice into 1/2-inch strips.
- 4
Assemble salad base
In a large bowl, combine romaine lettuce and mixed baby greens. Add cherry tomatoes, corn, black beans, diced red bell pepper, and thinly sliced red onion. Toss gently to mix.
- 5
- 6
Top with sliced chicken
Arrange the warm sliced chicken over the salad. If using, sprinkle tortilla strips or crushed chips for crunch.
Creamy Cilantro-Lime Dressing
- 7
Make dressing
In a blender or food processor, combine 1/2 cup Greek yogurt, 2 teaspoons mayonnaise, 1/2 cup packed fresh cilantro, 2 tablespoons lime juice, 1 teaspoon honey, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1 tablespoon water, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Blend until smooth and creamy. Taste and adjust seasoning, adding additional water by teaspoonfuls if you prefer a thinner dressing.
- 8
Chill briefly
If time allows, refrigerate the dressing 10–15 minutes to let flavors meld; otherwise use immediately.
- 9
Dress the salad
Right before serving, drizzle the desired amount of dressing over the salad and toss gently to coat. Alternatively, serve dressing on the side for guests to add their own.
Finishing & Optional
- 10
Season and serve
Taste the assembled salad and adjust salt and pepper as needed. Serve with lime wedges alongside for an extra citrus squeeze.
- 11
Make-ahead and storage
You can grill or cook the chicken up to 2 days ahead and store sliced in an airtight container. Keep dressing refrigerated up to 4 days. For best texture, store avocado and chips separately and add just before serving.