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mexican salad with chicken and cilantro avocado dressing

Mexican Salad with Cilantro Lime Dressing

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5 from 1 review

  • Author: Eric Jones
  • Total Time: 50 minutes
  • Yield: 2 - 3 1x


Mexican Salad loaded with chicken, black beans, avocado, cherry tomatoes, charred corn, bell peppers, red onions, cheese, and crispy tortilla strips, drizzled with a homemade cilantro lime dressing.


Units Scale
  • 1/2 cup red onion, diced
  • 1/2 cup green bell pepper, diced
  • 4 oz cherry tomatoes, halved
  • 2 corn on the cob
  • 1 lb boneless chicken breast
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp sugar
  • 1/4 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 36 soft corn tortillas
  • 68 oz chopped romaine lettuce
  • 15 oz canned black beans, drained and rinsed

For the cilantro lime dressing: 

  • 1/2 medium avocado
  • 1 cup fresh cilantro
  • 1/3 cup sour cream
  • 1 tbsp. minced garlic
  • 1/4 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 small lime
  • 1/2 cup water, divided


  1. Dice the red onion and green bell pepper and set to the side. Slice the cherry tomatoes in half and set to the side.

  2. Season the corn on the corn with a dash of salt and pepper (to taste) and coat with olive oil. Place on a baking sheet (paid link) and bake in the oven at 425 degrees for 10 minutes per side. Once cooled, shuck the corn over a bundt pan to capture the kernels and place to the side.
  3. Butterfly your chicken breast and season evenly with paprika, chili powder, coriander, cumin, garlic powder, sugar, red pepper flakes, sea salt, and black pepper. Spray or apply a little olive oil over the seasoned chicken on all sides to ensure the season sticks to the chicken.
  4. Cook the chicken breast on high heat in a skillet for 4 to 5 minutes per side. Once done, remove from heat. Slice each chicken breast.
  5. Stack the soft corn shells. Cut the tortillas into 1/2-inch strips and slice down the middle. Place in hot cooking oil for 3 minutes per side until golden brown. Remove from the oil and allow to drain.
  6. In a food processor (paid link), add the avocado, fresh cilantro, sour cream, minced garlic, cumin, salt, black pepper, freshly squeezed juice from a small lime, and 1/4 cup of water. Blend until combined. Add another 1/4 cup of water and continue blending. Once smooth, pour it into a small bowl or container.
  7. To assemble, place the chopped romaine lettuce into a large bowl. Top with sliced chicken, charred corn, drained black beans, cherry tomatoes, chopped red onions, chopped green bell peppers, fried corn tortilla strips, and shredded Oaxaca cheese
  8. Serve with the cilantro avocado dressing.


To char corn in a skillet: Heat one tablespoon of oil in a cast iron skillet (paid link) over high heat to char frozen, canned, or fresh corn without using the oven. Add your corn and cook, stirring occasionally, until corn begins to char. This will take approximately 5 minutes.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Salad
  • Method: Stove Top
  • Cuisine: Mexican


  • Calories: 612
  • Sugar: 7.4g
  • Sodium: 2152mg
  • Fat: 12.9g
  • Carbohydrates: 53g
  • Fiber: 33.9g
  • Protein: 36.2g
  • Cholesterol: 18mg