Go Back
Print Pin
5 from 1 vote

Cilantro Lime Mexican Chicken Salad

Ingredients

Cilantro Lime Mexican Chicken

  • 4 medium - large chicken breasts
  • 1 large handful fresh cilantro leaves
  • 4 tbsp. minced garlic
  • juice of 1 lime
  • 1/2 c. olive oil
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. black pepper
  • 1 tsp. sugar

Creamy Sweet Cilantro Lime Dressing

  • 1/4 c. olive oil
  • 3/4 c. plain Greek yogurt
  • 1/4 large onion (1/3 of a small onion)
  • 3 tsp. minced garlic
  • juice of 2 limes
  • 2 1/2 tbsp. brown sugar
  • 1 tsp. salt
  • large handful of fresh cilantro leaves

Salad Ingredients

  • green leaf lettuce, chopped
  • fresh spinach
  • sweet corn
  • chopped grape tomatoes
  • black beans
  • shredded cheese
  • red onions, finely diced
  • sliced avocado
  • limes, for juicing the top of the salad
  • soft tortillas, optional

Instructions

Cilantro Lime Mexican Chicken

  • Place chicken breasts in a large ziploc bag.
  • Add remaining marinade ingredients into a food processor or blender and puree until smooth.
  • Pour marinade over chicken breasts and marinate in fridge for at least to hours, up to 24 hours.
  • When ready to cook, heat grill or a griddle to medium high heat. Let heat for at least 5 minutes to warm up. Once hot, remove chicken from ziploc bag with tongs and gently place onto grill. 
  • Cook for 5-7 minutes per side, until done, depending on thickness of chicken. 
  • Once cooked, remove from heat and set on a cutting board to rest for 5 minutes before cutting.
  • Once rested, cut chicken into slices and top on salad.

Creamy Sweet Cilantro Lime Dressing

  • Prep the dressing ahead of time so you can chill it. You can make it an hour or two before eating, or make it the day before and chill.
  • Pulse all ingredients in a food processor or blender until well combined. 
  • Pour into an airtight container or squeeze bottle with a lid and chill until ready to serve the salad.

Assembling the Salad

  • Before cooking the chicken I like to chop all the salad ingredients up and set them in bowls. Then I can focus on grilling the chicken and as soon as its done assemble the salad.
  • Layer in the salad ingredients starting with the lettuce, spinach, and tortilla on the bottom Then add the remaining ingredients. This is a great way to use up extra Mexican toppings after a taco night.
  • Drizzle with tons of the Creamy Sweet Cilantro Lime Dressing just before serving. Toss salad, top with a squeeze of fresh lime juice, and enjoy!