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Mexican Chicken & Avocado Salad - Fresh, Zesty, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 lb boneless, skinless chicken breasts (or thighs)
  • Spices for chicken: 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper
  • Oil: 2 tbsp olive oil (divided)
  • Greens: 4 cups chopped romaine or mixed greens
  • Avocado: 1–2 ripe avocados, diced
  • Beans: 1 cup black beans, rinsed and drained
  • Corn: 1 cup corn kernels (fresh, frozen, or canned and drained)
  • Tomatoes: 1 cup cherry tomatoes, halved (or diced Roma)
  • Red onion: 1/4 cup thinly sliced
  • Cilantro: 1/4 cup chopped
  • Jalapeño (optional): 1 small, seeded and finely chopped
  • Cotija or feta (optional): 1/4 cup crumbled
  • For the dressing:
  • 3 tbsp fresh lime juice (about 2 limes)
  • 3 tbsp olive oil
  • 1 tsp honey or agave
  • 1 small garlic clove, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cumin
  • Freshly ground black pepper, to taste

Method
 

  1. Season the chicken. Pat the chicken dry. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spice mix over both sides of the chicken.
  2. Sear and cook. Heat 1 tbsp olive oil in a skillet over medium-high. Add chicken and sear 4–6 minutes per side, until browned and cooked through (165°F/74°C internal temperature). Transfer to a plate and rest 5 minutes, then slice or dice.
  3. Char the corn (optional but great). In the same skillet, add the remaining 1 tbsp oil if needed and toss in the corn. Cook 2–3 minutes over medium-high until lightly charred. Season with a pinch of salt.
  4. Make the dressing. In a jar or small bowl, whisk together lime juice, olive oil, honey, garlic, salt, cumin, and black pepper until emulsified. Taste and adjust with more lime or salt as needed.
  5. Prep the salad base. In a large bowl, add romaine, black beans, tomatoes, red onion, cilantro, jalapeño (if using), and the charred corn. Drizzle about half the dressing and toss to coat.
  6. Add chicken and avocado. Gently fold in the sliced chicken and diced avocado. Add more dressing to taste. Sprinkle with cotija or feta if you like.
  7. Serve right away. Finish with a squeeze of fresh lime and a crack of black pepper. Enjoy as a main dish or serve with warm tortillas on the side.