Last Updated on August 5, 2024
The Best Mexican Salad with Chicken: a Healthy Mexican Salad
Discover the best and healthiest Mexican salad with chicken you’ll want to make over and over!
Mexican food is hands down my favorite food to eat. I grew up in Texas, so I guess technically my favorite food is Tex-Mex. Chicken fajitas or tacos used to be my go-to, but as I’ve gotten older, I love a good Mexican-inspired salad. You get all the yummy flavor of a Mexican dish mixed in with super healthy ingredients. My husband is the king of coming up with easy and unique dishes combining healthy ingredients that taste delicious, and I think he knocked it out of the park with this one!
This Mexican salad with chicken is super versatile. We’ve already evolved some of the ingredients on this salad, but this recipe is a classic we come back to time and time again.
What You’ll Need:
Healthy Mexican Chicken & Rice Bowl Ingredients
- 2 skinless chicken breasts
- 1 medium head romaine lettuce
- 2 cups of white rice
- 1 can of pinto beans
- 1 large zucchini (or 2 small ones)
- 1 avocado
- 1 bunch cilantro
- 1 corn stalk
- 1 green pepper
- 1 yellow onion
- 4 cloves of garlic
- 1 lime
- 2 tsp Adobo seasoning
- 1 handful of corn tortilla chips
- 1 small can tomato paste (optional)
- 1 bottle cilantro lime dressing
How to Make a Healthy Mexican Salad with Chicken
Chicken:
- Wash chicken and place on a cutting board. Cut into cubes and place in a bowl.
- Add 2 tsp of Adobe seasoning into the bowl and mix it into the chicken.
- Put a little olive oil in a sauté pan on medium heat. Add in chicken and cover, stirring occasionally. Cook until chicken is 165 degrees.
Rice
Boil 4 cups of water on high heat. Once it boils, add 2 cups of white rice, reduce heat to low and cover pot. Let it simmer for 20 minutes.
Sautéed Vegetables & Beans:
- Wash zucchini and corn stalk. Slice the zucchini into ¼ slices. Use a knife to side cut the corn off of the stalk.
- Dice 1 yellow onion and 4 gloves of garlic.
- Open can of pinto beans. Rinse and drain.
- Add optional can of tomato paste (we do this sometimes to give the meal a bit more flavor)
- In another sauté pan, add in a small amount of olive oil and combine all veggies and beans into pan on medium heat. Cover for 10-15 minutes, until the zucchini is soft (stirring often).
- Combine sautéed vegetables, beans, and chicken into pot of rice and mix together with a wooden spoon.
Other Veggies, Chips, & Dressing:
- Wash romaine lettuce and chop on a cutting board into ½ inch strips.
- Wash avocado, peel, remove seed, and slice into strips.
- Wash cilantro and cut off large stems.
- Add your favorite cilantro lime dressing. My favorite is Primal Kitchen Cilantro Lime Dressing.
Mexican Salad with Chicken Recipe
Equipment
- 2 Sauté pans with lids
- 1 Pot with lid
- 1 Cutting Knife
- 1 Cutting board
- 1 Bowl
Ingredients
- 2 skinless chicken breasts
- 1 medium head romaine lettuce
- 2 cups white rice
- 1 can pinto beans
- 1 large zucchini or 2 small
- 1 avocado
- 1 bunch cilantro
- 1 corn stalk
- 1 green pepper
- 1 yellow onion
- 4 cloves of garlic
- 1 lime
- 2 tsp Adobe seasoning
- 1 handful of tortilla chips or tortilla strips
- 1 small can of tomato paste optional
- 1 bottle cilantro lime dressing
Instructions
Chicken
- Wash chicken and place on a cutting board. Cut into cubes and place in a bowl.
- Add 2 tsp of Adobe seasoning into the bowl and mix it into the chicken. We usually just sprinkle a few dashes.
- Put a little olive oil in a sauté pan on medium heat. Add in chicken and cover, stirring occasionally. Cook until chicken is 165 degrees.
Rice
- Boil 4 cups of water on high heat. Once it boils, add 2 cups of white rice, reduce heat to low and cover pot. Let it simmer for 20 minutes.
Sautéed Vegetables & Beans
- Wash zucchini and corn stalk. Slice the zucchini into ¼ slices. Use a knife to side cut the corn off of the stalk.
- Dice 1 yellow onion and 4 gloves of garlic.
- Open can of pinto beans. Rinse and drain.
- Add optional can of tomato paste (we do this sometimes to give the meal a bit more flavor).
- In another sauté pan, add in a small amount of olive oil and combine all veggies and beans into pan on medium heat. Cover for 10-15 minutes, until the zucchini is soft (stirring often).
- Combine sauteed vegetables, beans, and chicken into pot of rice and mix together with a wooden spoon.
Other Veggies, Chips, & Dressing
- Wash romaine lettuce and chop on a cutting board into ½ inch strips.
- Wash avocado, peel, remove seed, and slice into strips.
- Wash cilantro and pick off stems,
- Place romaine lettuce in a salad bowl, add in chicken, rice, and sauteed veggies/beans. Place ¼ sliced avocado, plus a few cilantro leaves on top.
- Grab a handful of tortilla chips, crush, and place on top of salad. Squeeze your lime over your salad.
- Add your favorite cilantro lime dressing. My favorite is Primal Kitchen Cilantro Lime Dressing.
This recipe makes a good amount of food, and it’s just as good leftover. We just keep the romaine lettuce, cilantro, avocado, and chips separate from the chicken, rice, and veggies. Heat the chicken and rice up in the microwave or on the stove and add in the other ingredients. I hope you love this healthy Mexican salad with chicken as much as we do! Enjoy!
This post is about the best Mexican chicken salad.
This site contains affiliate links. Please see the disclaimer for more information.
