Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWThis Mexican salad is everything I love about Mexican food in one fresh, easy package. I’ll be honest, it’s by no means authentic, even though I’ve been to Mexico dozens of times. But it has all the bold, bright flavors I love, and the jalapeno honey dressing is nothing short of amazing. When I first threw it together, I instantly wanted to share it with you — and what better day than on Cinco de Mayo? Make this Mexican chicken salad recipe with me to celebrate today… or any day!
Why You Need My Mexican Salad Recipe
- Sweet, spicy, tangy, and crunchy – This Mexican salad hits every flavor and texture I crave from Mexican food: bold spices, juicy chicken, crisp veggies, creamy avocado, and a sweet-and-spicy jalapeño honey dressing.
- Easy 20-minute meal – I love how fresh this tastes without needing anything fancy, and you can be enjoying it in well under half an hour.
- More exciting than your usual salad – Many salads feel like an afterthought, but this one’s hearty enough to be a meal — especially when you pair it with a side of tortilla chips and guac. 😉 It’s perfect for picnics, potlucks, or just a healthy dinner on a weeknight!
Ingredients & Substitutions
Here I explain the best ingredients for my Mexican salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
Taco Seasoned Chicken:
- Chicken Breast – I used boneless, skinless chicken breasts, but chicken thighs work, too. You can even make this Mexican salad with beef taco meat instead — a bit like my taco salad, but with a very different dressing. I also made it with chorizo sausage once, which was just as amazing.
- Taco Seasoning – I make my own taco seasoning with chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, sea salt, and black pepper. Feel free to use store-bought.
- Olive Oil – For searing. Avocado oil works, too.
Salad Ingredients:
- Romaine Lettuce – Any greens you like will work.
- Veggies – A bell pepper, a can of corn (I get this organic one), and a red onion for that perfect mix of crunch, sweetness, and bite. Feel free to toss in cherry tomatoes, radishes, or cucumbers.
- Cheese – I used shredded cheddar cheese. Feel free to swap in Monterey Jack, pepper jack, crumbled cotija cheese, or Mexican blend.
- Avocados – I put 1 1/2 avocados in this recipe because 2 felt like too much (even for an avocado lover like me) but 1 wasn’t quite enough. You can get away with one if you grab a large one, or use two smaller ones. When I make this Mexican salad using 1 1/2, I use this avocado saver to store the remaining half.
- Fresh Cilantro – It’s optional, so feel free to skip it if you’re not a fan.
Mexican Salad Dressing:
- Olive Oil – The base. Avocado oil works, too.
- Honey & Jalapeno – For a sweet kick! I used my natural Wholesome Yum Zero Sugar Honey and a fresh jalapeno, but have also made this dressing using my Wholesome Yum Jalapeno Honey alone for an easy shortcut. Regular honey works fine, too.
- Fresh Lime Juice – For bright, zesty flavor and to emulsify the dressing. Bottled works in a pinch, but fresh tastes much better.
- Sea Salt
How To Make Mexican Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dressing. In a small bowl (or a glass measuring cup – I use one with a spout), whisk together the olive oil, honey, minced jalapeno, lime juice, and salt.
- Season the chicken. Pat the chicken breasts dry with paper towels. Season both sides with the taco seasoning.
- Cook the chicken. Sear both sides in an oiled large skillet, until nicely browned and cooked through. Set aside to rest while you prep the salad.
- Prep the veggies. While the chicken cooks and rests, toss the chopped lettuce, vegetables, cheese, and avocado into a big bowl or platter.
- Bring it all together. Slice up the chicken, add it to the salad, and drizzle with the Mexican salad dressing. I serve with extra lime wedges and cilantro.
My Recipe Tips
- You can adjust the sweetness to your liking. I think 3 tablespoons of honey is the perfect amount here, but some of my family members preferred only 2 whereas others thought 4 was better. You do you!
- If you like more heat, use the entire jalapeno. This dressing is pretty mild with just half. The spiciness can also vary depending on the pepper you get, though – they’re all a little different! – so I recommend starting with half and adjusting to your taste after.
- I recommend slicing the onions very thinly. Thicker slices are overpowering in this Mexican salad. If you don’t want sharpness, green onions make a good milder substitute.
- For the best flavor, I recommend making the dressing first. It gets more flavorful as it sits while you cook the chicken and assemble the salad. And if you make it days before, it will be a bit spicier from the jalapenos “marinating” in it.
- Want to make it more hearty? Toss in a can of black beans to bulk it up more. You can even swap the chicken for the beans entirely to turn it into a satisfying vegetarian meal.
- Want to add something fruity? A scoop of my pineapple salsa or mango salsa is so delicious on top of this Mexican chicken salad.
Mexican Salad
My 20-minute Mexican salad recipe is packed with juicy chicken, bold flavors, and zesty honey-lime dressing. Easy, fresh, and vibrant!
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Dressing:
Chicken:
Salad:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Dressing:
-
In a small bowl (or a glass measuring cup – I use one with a spout), whisk together the olive oil, honey, minced jalapeno, lime juice, and sea salt. Set aside.
Chicken:
-
Pat the chicken breasts dry with paper towels. Season both sides with taco seasoning.
-
Heat the olive oil in a large skillet over medium heat, until shimmering. Add the chicken in a single layer and cook for 4-8 minutes per side, until browned and cooked through. The internal temperature should reach 162-165 degrees F (72-74 degrees C), and will rise another few degrees in the next step.
-
Remove the chicken from the pan and let it rest for 5-10 minutes.
Salad:
-
While the chicken cooks and rests, assemble the romaine lettuce, diced bell peppers, canned corn, sliced red onions, shredded cheese, and sliced or diced avocados in a large bowl or on a platter.
-
When the chicken is done resting, slice it and arrange over the salad.
-
Drizzle the dressing on top. Enjoy your Mexican salad!
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 cups, or 1/6 of the entire salad
- Tips: Check out my recipe tips above to help you balance the heat and sweetness, avoid overpowering onions, and boost the flavor in every bite.
- Store: Store the chicken, salad, and dressing separately in the fridge—they’re best within a day for the freshest taste and texture.
- Meal prep: Make the dressing, chop the veggies, and cook the chicken—then store everything separately in the fridge until you’re ready to assemble.
- Note on nutrition info: The nutrition info is based on using zero sugar honey. If you use regular honey, the sugar and carb counts will be higher. Optional cilantro not included.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Mexican Salad
More Mexican Salad Recipes
If you like my Mexican chopped salad, try one of my other fresh and flavorful Mexican-inspired salads next:
4 Comments
pam
0The dressing is awesome!
Wholesome Yum D
0So glad you think so, Pam! Thank you!
Michelle
0Our home loves spice, so I just might use a Serrano chili or more jalapeno.
Recipe looks quick and easy. 😊
Maya | Wholesome Yum
0That sounds great, Michelle! Let me know how it turns out.