Fiesta Chicken Salad Recipe

Prepare chicken

If using raw chicken: poach two boneless skinless chicken breasts in simmering salted water for 12–15 minutes until internal temperature reaches 165°F (74°C). Cool and shred. If using rotisserie chicken, remove skin and shred or dice about 3 cups.

Prep vegetables and mix base

In a large bowl combine chopped romaine, mixed greens, rinsed black beans, corn, halved cherry tomatoes, diced red bell pepper, thinly sliced red onion, chopped cilantro, and finely chopped jalapeño (if using). Toss gently to distribute ingredients evenly.

Add chicken and cheese

Add the shredded chicken and shredded cheese to the vegetable mixture. Toss lightly to combine so the cheese and chicken are evenly distributed.

Add avocado and tortilla strips before serving

Just before serving, fold in the diced avocado to prevent browning and add the tortilla strips or crushed chips for crunch. If serving family-style, keep avocado and tortilla strips separate until serving to preserve texture.

In a medium bowl or jar whisk together the Greek yogurt, mayonnaise, lime juice, olive oil, honey, ground cumin, chili powder, smoked paprika, minced garlic, salt, and black pepper until smooth and emulsified. Taste and adjust seasoning — add more lime for brightness, honey for sweetness, or salt as needed.

If the dressing is too thick, thin with 1–2 teaspoons of water or additional lime juice to reach desired pourable consistency. Refrigerate dressing for 10 minutes if you want flavors to meld before using.

Pour desired amount of dressing over the salad (about 3/4 to 1 cup for the full salad depending on preference) and toss gently to coat. Serve any extra dressing on the side.