Mexican chicken salad

Total Time
2 hr
2 hr
0 min
When you’ve got a craving for Mexican, this zesty chicken salad with a simple homemade dressing is an ideal option for lunch or dinner. Toasted tortilla strips are a tasty garnish. To make them, spray both sides of a 10-inch flour tortilla with nonstick cooking spray; cut the tortilla into small, thin strips; and spread them in a single layer on a baking sheet. Bake in a 400°F oven until golden, 6 to 7 minutes. Sprinkle the cooled strips over the salads. To poach the chicken, bring 1 cup chicken broth to a simmer in a medium saucepan over medium heat. Add the chicken breasts, cover, and simmer until cooked through, about 5 minutes per side. Or, use chopped rotisserie chicken to speed prep.


Fresh lime juice

1 Tbsp

Olive oil

4 tsp


2 medium clove(s), peeled

Chili powder

¾ tsp

Uncooked boneless skinless chicken breast(s)

¾ pound(s), poached and cut into 1-inch chunks

Fresh tomato(es)

1 medium, seeded and cut into 1/2 inch cubes


1 item(s), medium, peeled, pitted and sliced

Uncooked scallion(s)

2 medium, minced (white and light-green parts only)


2 Tbsp, minced, fresh

Romaine lettuce

2 cup(s), shredded, shredded


  1. To make the dressing, put the lime juice in a small bowl. Drizzle in the oil, whisking constantly. Press in the garlic with a garlic press and add the chili powder; whisk thoroughly.
  2. In a large bowl combine the chicken, tomato, avocado, scallions, and cilantro. Pour the dressing over and toss to coat. Refrigerate, covered, until the flavors are blended, at least 2 hours.
  3. Divide the lettuce among 4 plates and mound the chicken salad on top.