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Mexican Avocado Chicken Salad

Mexican Avocado Chicken Salad

Name: Mexican Avocado Chicken Salad
Prep time: 15 min
Cook time: 8 min
Total time: 53 min
Yield: 3
Cuisine: Mexican
Ingredients: 2 tbsp lime juice; 1 tbsp honey; ¼ cup (65 ml) olive oil; 1 clove garlic, minced; ½ tsp salt; black pepper; 2 small chicken breasts, 400 g/14 oz; pound or split if thicker than 2 cm / 4/5 in; ½ tsp chipotle powder; ½ tsp oregano; ¼ tsp cumin powder; salt; black pepper; ½ tbsp olive oil; 1 avocado, cut into chunky dice; 1 cup cherry tomatoes, halved; ¾ cup corn kernels, canned, drained; ½ red onion, finely chopped; ¼ cup coriander, finely chopped; 5 heaped cups cos lettuce, cut into bite-size pieces

Overhead view of chicken salad with avocado, corn, tomatoes, red onion and lettuce. — A platter of avocado chicken salad topped with sliced chicken and lime wedges.

Grilled marinated chicken, creamy avocado, corn and tomato salsa come together over crisp lettuce with a fresh lime dressing.

By Cookin' KitchenOctober 23, 2026

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Total: 53 minutes
Servings: 3 servings

Prep: 15 minutes
Cook: 8 minutes
Rest: 30 minutes
Total: 53 minutes
Servings: 3

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Recipe

Mexican Avocado Chicken Salad

Grilled marinated chicken, creamy avocado, corn and tomato salsa come together over crisp lettuce with a fresh lime dressing.

Cookin' · https://cookin.club/recipes/mexican-avocado-chicken-salad

Prep: 15 minutes
Cook: 8 minutes
Rest: 30 minutes
Total: 53 minutes
Servings: 3

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Ingredients

3 servings

For 3 servings

Lime dressing and marinade

2 tbsp lime juice
1 tbsp honey
¼ cup (65 ml) olive oil
1 clove garlic, minced
½ tsp salt
black pepper

Chicken

2 small chicken breasts, 400 g/14 oz; pound or split if thicker than 2 cm / 4/5 in
½ tsp chipotle powder
½ tsp oregano
¼ tsp cumin powder
salt
black pepper
½ tbsp olive oil

Avocado salsa

1 avocado, cut into chunky dice
1 cup cherry tomatoes, halved
¾ cup corn kernels, canned, drained
½ red onion, finely chopped

Salad

¼ cup coriander, finely chopped
5 heaped cups cos lettuce, cut into bite-size pieces

Instructions

Step 1: Put the lime juice, honey, olive oil, garlic, salt and black pepper in a jar and shake well.
Step 2: Put 2 tablespoons of the dressing in a zip-top bag. Add the chipotle, oregano, cumin, salt and pepper, then mix the bag. Add the chicken, seal the bag and massage to coat. Marinate for 30 minutes to overnight.
Step 3: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Cook the chicken to your preferred doneness, until it has a browned crust; chicken 2 cm / 4/5 in thick takes around 8 minutes. Rest for 5 minutes, then slice.
Step 4: Add 2 tablespoons of coriander to the dressing and shake.
Step 5: Put the avocado, corn, tomatoes and onion in a bowl. Add the remaining coriander, drizzle with a little dressing and toss gently.
Step 6: Put the lettuce in a bowl, drizzle with a little dressing and toss.
Step 7: Arrange the lettuce on a serving platter. Top with the salsa and sliced chicken, drizzle with the remaining dressing and serve.

Notes

To substitute for the chipotle powder: outside the US, use ¼ teaspoon smoked paprika and a pinch each of chilli powder, coriander and cumin. In the US, use ¼ teaspoon smoked paprika and ¼ teaspoon chili powder.

For lunch, assemble the salad and keep the dressing separate until serving.

Nutrition per serving

Calories: 487 kcal

Estimated values; they will vary with the exact ingredients and brands you use.

Mexican cuisine

Dinners
Salads
avocado
chipotle
corn
lime

About this recipe

A satisfying salad of crisp lettuce, avocado, corn and tomato salsa, topped with marinated chicken and a fresh lime dressing. The dressing also serves as the chicken marinade and a drizzle for the salsa.

Grilled chicken, avocado, tomatoes and lime on a bed of lettuce. — Mexican avocado chicken salad with grilled chicken and fresh lime.

Mexican Avocado Chicken Salad