Mexican Chicken Salad

Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

Course Main Course, Salad
Cuisine American
Keyword chicken salad recipe, mexican chicken salad, mexican salad recipe with chicken
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2


  • 2 Boneless Skinless Chicken Breasts
  • 1 Ear of Corn
  • 1 Head Romaine Lettuce
  • 2 Ounces Arugula
  • 2 Ounces Queso Fresco
  • 4 Ounces Cherry Tomatoes
  • 2 Scallions
  • 1 Bunch Cilantro
  • 1 Lime
  • 4 Radishes


  1. Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through.
  2. While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.
  3. In a small bowl, combine the juice of the whole lime and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.
  4. Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.
  5. Divide the salad between 2 bowls. Crumble half the queso fresco over the top of each. Garnish with the scallions. Enjoy!

Recipe Notes

Adapted from Blue Apron