Mexican Grilled Chicken Chopped Salad
Enjoy a vibrant, healthy, and very tasty Mexican Grilled Chicken Chopped Salad packed with juicy marinated chicken, crisp veggies, and a zesty cumin-lime dressing. This easy, high-protein salad recipe is gluten-free, perfect for meal prep, and bursting with authentic Mexican flavors—your go-to for a fresh and satisfying lunch or dinner!
Wow! I just prepared and ate this Mexican Grilled Chicken Chopped Salad, and I’m totally impressed that such a simple meal can be so delicious and so nutritious, too. As you know, it’s sometimes one or the other and not often both—but in this case, I guarantee it’s both!
I am currently on a Mediterranean-style diet because my doctor advised me to lessen my sugar intake and eat more meat and vegetables. So, I have been trying recipes that meet both requirements. This Mexican Grilled Chicken Chopped Salad (though not Mediterranean) perfectly fits that, and most of all, it’s just so good!
Why You’ll Love This Mexican Grilled Chicken Chopped Salad
Mexican-inspired chopped salads are beloved for their fresh ingredients and lively flavors. This version stands out thanks to a smoky, citrusy chicken marinade and a homemade dressing that ties everything together. It’s naturally gluten-free, loaded with lean protein, and customizable to your tastes. Plus, it’s perfect for lunch, dinner, or even as a hearty side at your next barbecue. You will enjoy the flavors this healthy and beautiful meal imparts!
If you want more salad recipes that are not only nutritious but satisfy your tastebuds, look no further than this variety: fruity and fresh Easy Peach Caprese Salad , perfect for a hot summer day Watermelon Salad with Cucumber and Feta Cheese, and this spring-inspired Berries and Oranges Spring Salad with Citrus Vinaigrette. Which one do you want to try first?
Ingredients for Mexican Grilled Chicken Chopped Salad
For the Chicken Marinade:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons lime (or lemon) juice
- 2 garlic cloves, minced
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper or to taste
For the Chopped Salad:
- 4 cups chopped lettuce (I use romaine lettuce, but use the lettuce you like)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup sweet corn
- 1 cup diced cucumber
For the Dressing:
- ¼ cup olive oil
- 1 tablespoon lime (or lemon) juice
- 1 teaspoon ground cumin
- 1 garlic clove, minced (or 1/2 a teaspoon garlic powder or to taste)
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
Step-by-Step Instructions Mexican Grilled Chicken Chopped Salad
Marinate the Chicken
In a bowl or ziplock bag, combine lime juice, garlic, oregano, smoked paprika, cumin, salt, and pepper. Add the chicken breasts, ensuring they’re fully coated. Marinate for at least 1 hour to allow the flavors to penetrate the meat.
Grill the Chicken
Preheat your grill or grill pan to medium heat. Grill the marinated chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it into strips for your salad.
Assemble the Salad
In a large bowl, combine chopped lettuce, cherry tomatoes, red bell pepper, corn, cucumber, and the sliced grilled chicken. This vibrant mix delivers crunch, sweetness, and that unmistakable grilled flavor.
Whisk the Dressing
In a small bowl, whisk together olive oil, lime juice, cumin, garlic, salt, and pepper until emulsified. This cumin-lime vinaigrette infuses the salad with a tangy, earthy kick.
Toss and Serve
Pour the dressing over the salad and toss until everything is well coated. Serve immediately with the grilled chicken for the freshest flavor and best texture.
Tips for the Best Mexican Chicken Chopped Salad
- Use fresh lime (or lemon) juice for both the marinade and the dressing to maximize brightness.
- Let the chicken rest after grilling to keep it juicy.
- Customize your veggies: Add black beans, avocado, or shredded cheese for extra flavor and nutrition.
- Meal prep-friendly: Store the salad components and dressing separately in the fridge for up to 3 days. Dress just before serving for optimal crunch.
Serving Suggestions
This Mexican grilled chicken salad is a complete meal on its own, but you can also:
- Serve it in a tortilla wrap or pita for a quick lunch.
- Pair with tortilla chips for added crunch.
- Top with sliced avocado or a sprinkle of cotija cheese for extra richness.
Frequently Asked Questions (FAQs): Mexican Grilled Chicken Chopped Salad
What makes this Mexican chicken salad healthy?
This salad is packed with lean grilled chicken breast for protein, fiber-rich veggies, and a homemade dressing made with heart-healthy olive oil and fresh lime juice. It’s low in carbohydrates and free from processed ingredients, making it a nutritious choice.
Can I make this salad ahead of time?
Yes! You can grill the chicken and chop the veggies up to two days in advance. Store the dressing separately and toss everything together just before serving for the freshest texture.
What other toppings can I add?
Feel free to add black beans, avocado, shredded cheese, or chopped cilantro for extra flavor. For a spicy kick, toss in some sliced jalapeños or a dash of hot sauce.
How do I store leftovers?
Leftover salad (without dressing) can be stored in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, keep the dressing in a separate container and add it just before eating.
Is this recipe gluten-free?
Yes, all the ingredients in this Mexican chopped chicken salad are naturally gluten-free. Just double-check any packaged items, like corn or spices, to ensure they’re certified gluten-free if needed.
Can I use a different protein?
Absolutely! For a vegetarian twist, this salad works well with grilled shrimp, steak, or even tofu. The marinade and dressing are versatile and pair beautifully with many proteins.
This Mexican Grilled Chicken Chopped Salad is more than just a healthy lunch or dinner—it’s a celebration of fresh flavors and vibrant colors. With its easy preparation and customizable ingredients, it’s a must-try for anyone seeking a delicious and nutritious meal with a south-of-the-border flair. Try this recipe today and bring a fiesta to your table!
Mexican Grilled Chicken Chopped Salad
Ingredients
For the Chicken Marinade:
- 2 large chicken breasts, boneless, skinless
- 2 tablespoons fresh lime (or lemon) juice,
- 2 garlic cloves, minced
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper, or to taste
For the Chopped Salad:
- 4 cups chopped lettuce (of your choice – I recommend romaine)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup sweet corn
- 1 cup diced cucumber
For the dressing:
- ¼ cup olive oil
- 1 tablespoon fresh lime or lemon juice
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
Instructions
Prepare the Chicken Marinade
- In a bowl or ziplock bag, combine lime juice, garlic, oregano, smoked paprika, cumin, sea salt, and black pepper. Add the chicken breasts and coat thoroughly. Marinate in the refrigerator for 1 hour.
Grill the Chicken
- Preheat a grill or grill pan to medium heat.
- Grill the chicken for 5-7 minutes on each side or until fully cooked (internal temperature of 165°F | 74°C). Remove from the grill, let rest for a few minutes, then slice into strips.
Assemble the Salad
- In a large salad bowl, combine the chopped lettuce, cherry tomatoes, red bell pepper, corn, cucumber, and sliced grilled chicken.
Make the Dressing
- In a small bowl, whisk together olive oil, lime juice, ground cumin, minced garlic, sea salt, and cracked black pepper until well combined.
Serve
- Pour the dressing over the salad and toss to combine. Serve with the grilled chicken immediately to enjoy its freshness.
Notes
Tips & Tricks
Storage Tips
- Chicken: Store the grilled chicken separately in an airtight container in the refrigerator for up to 3 days. Ensure it has cooled completely before refrigerating to maintain its texture and flavor.
- Vegetables: Store chopped vegetables in an airtight container in the refrigerator for up to 2 days. Keep them undressed to prevent fogginess. Lettuce can be stored in a resealable bag or container lined with a paper towel to absorb moisture and keep it crisp.
- Dressing: Store the dressing in a sealed jar or container in the refrigerator for up to 5 days. Shake or whisk before using, as it may separate over time.
- Fully Assembled Salad: If the salad has already been tossed with dressing, consume it within 1 day to ensure freshness and optimal texture.
- Avoid adding the dressing to the salad until just before serving to prevent the lettuce from wilting.
- Store components separately if you plan to prep this salad for multiple days for meal prep.
Freezing Tips
Chicken: The grilled chicken can be frozen separately. Place the cooked, sliced chicken in an airtight container or freezer bag, ensuring all air is removed. Label with the date and freeze for up to 3 months. To thaw, transfer to the refrigerator overnight or defrost in the microwave using the defrost setting. Vegetables: Avoid freezing the salad vegetables (lettuce, tomatoes, bell peppers, cucumbers, and corn), as they will lose their crisp texture and become soggy when thawed. Dressing: The lime dressing can be frozen in a small airtight container or ice cube tray for up to 2 months. Thaw it in the refrigerator and whisk well before use.Reheating Tips
- To reheat the chicken, microwave on medium power for 1-2 minutes or warm in a skillet over low heat. Avoid reheating the salad to maintain its crispness.
This is the tastiest low carb dinner to power through the week! Your scratch made marinade and homemade dressing truly make this salad one unforgettable feast!
So much flavor indeed. Thank you!