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Mexican Grilled Chicken Chopped Salad

Abigail
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! Ingredients
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate 1 hour
Course Main, Side Dish
Cuisine Mexican
Servings 4
Calories 258 kcal

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.
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Tips to Keep Salad Fresh:
  • 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.

Nutrition

Calories: 258kcalCarbohydrates: 16gProtein: 15gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 36mgSodium: 957mgPotassium: 694mgFiber: 4gSugar: 6gVitamin A: 5724IUVitamin C: 57mgCalcium: 65mgIron: 3mg
Keyword grilled mexican chicken flavors, how to cook mexican grilled chicken
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