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Mexican Chicken Salad Recipe

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4 from 5 reviews

This vibrant Mexican Chicken Salad combines tender oven-roasted chicken with a colorful medley of roasted vegetables and a creamy, zesty dressing. Blended with fresh lime juice, spices, and topped with crumbly cotija cheese, this salad is perfect as a filling lunch or light dinner, serving 5 people with a refreshing balance of smoky, tangy, and mildly spicy flavors.

Ingredients

Chicken

  • 1 lb boneless skinless chicken breast
  • Salt and black pepper (to taste)
  • 1 tbsp olive oil

Vegetables and Roasting

  • 2 cups corn kernels
  • 1 cup red bell pepper, diced
  • 1/3 cup red onions, diced (optional)
  • ¼ cup jalapeno, diced

Dressing and Salad Mix

  • ½ cup plain nonfat Greek yogurt
  • ¼ cup mayonnaise
  • 1 lime (juice and zest)
  • 1 tsp paprika
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ cup red onion, diced
  • ½ cup cilantro, chopped
  • 1 cup cotija cheese (or feta)

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to get it ready for roasting the chicken quickly and evenly.
  2. Season and Roast Chicken: Season the boneless skinless chicken breasts with salt and black pepper to taste. Place them in a shallow baking dish and roast in the preheated oven for 15-18 minutes until fully cooked through and the internal temperature reaches 165°F (74°C).
  3. Roast Vegetables: While the chicken cooks, heat olive oil in a medium pan over medium heat. Add the corn kernels, red bell peppers, diced red onions (if using), and diced jalapeno. Roast these vegetables together for about 8-10 minutes, stirring occasionally to ensure even roasting and to develop a mild caramelization.
  4. Shred Chicken: Once the chicken is done roasting, let it cool slightly. Then shred it finely using two forks, a stand mixer, or a hand mixer depending on preference and available equipment.
  5. Combine Ingredients: In a large mixing bowl, combine the shredded chicken with plain nonfat Greek yogurt, mayonnaise, roasted corn mixture, lime zest and juice, paprika, chili powder, ground cumin, diced red onion, chopped cilantro, and crumbled cotija cheese. Mix thoroughly until all ingredients are evenly incorporated, creating a creamy, flavorful salad.

Notes

  • For a spicier salad, increase the amount of jalapeno or add a pinch of cayenne pepper to the dressing.
  • You can substitute cotija cheese with feta for a similar tangy flavor.
  • If you prefer a lighter dressing, use all Greek yogurt or reduce the mayonnaise.
  • This salad can be served chilled or at room temperature according to preference.
  • Leftovers keep well refrigerated for up to 3 days.

Find it online: https://recipefeastful.com/mexican-chicken-salad-recipe/