Authentic Mexican Chicken Salad (Ensalada de Pollo)

Seriously the best Mexican Chicken Salad you’ll make! Crunchy romaine is tossed with a creamy cumin-lime dressing, then topped with avocado, charred corn, tomatoes, crunchy tortilla strips, pepitas, and a spicy marinated chicken breast.

Ensalada de Pollo – The BEST Mexican Chicken Salad!

All summer I rely on big, flavorful salads for easy meals. This Mexican Chicken Salad is a vibrant, satisfying option that’s full of texture and bright flavor.

Lean, spicy grilled chicken crowns a bed of crisp romaine dressed in a creamy cumin-lime dressing made with cashew butter, while avocado, charred corn, tomatoes, red onion, cilantro, pepitas, and crunchy tortilla strips add contrast. It’s a complete meal with protein, healthy fats, and fiber.

Skip bottled dressings — homemade dressing is fresher, more nutritious, and easy to make. This salad comes together quickly and is easy to customize to your tastes.

You’ll love this Mexican Chicken Salad because:

• Minimal active cooking – grill or pan-sear the chicken (or use rotisserie chicken), warm the corn, and assemble.
• Dairy-free creamy dressing – cashew butter, lime, olive oil, and cumin create a tangy, silky dressing.
• Flexible recipe – start with romaine, chicken, and dressing, then add your favorite Mexican-style veggies and toppings.

What You’ll Need

Marinated Grilled Chicken

• Chicken breasts (or boneless thighs)
• Olive oil
• Lime juice
• Cumin
• Cinnamon
• Paprika
• Sea salt
• Black pepper

Mexican Salad

• Romaine lettuce
• Cherry tomatoes
• Avocado (ripe, sliced)
• Tortilla strips (corn tortillas, olive oil, salt)
• Red onion (or green onions)
• Corn (charred on the cob, then cut off)
• Cilantro
• Pepitas (pumpkin seeds)
• Optional: Cotija or shredded cheddar for extra salty flavor

Creamy Cumin-Lime Dressing

• Olive oil
• Cashew butter
• Fresh lime juice
• Red wine vinegar
• Cumin
• Garlic (optional, minced)
• Sea salt

How to Make a Mexican Chicken Salad

Step 1: Place chicken in a bowl or container. Drizzle with olive oil and lime juice, then season with sea salt, cumin, paprika, cinnamon, and black pepper. Toss to coat and refrigerate to marinate at least 2 hours or overnight. Save time by using shredded rotisserie chicken.

Step 2: Grill the chicken over medium heat until it reaches 165°F (74°C). Let it rest for 10 minutes before slicing. If using premade chicken, warm with a touch of taco seasoning for extra flavor.

Step 3: Combine all dressing ingredients in a blender and process until smooth. Adjust salt and lime to taste, then refrigerate until ready to use.

Step 4: Cut corn tortillas into thin strips. Place them on a baking sheet, drizzle with olive oil, and season with sea salt. Bake at 350°F for about 10 minutes, toss, then bake another 5 minutes. Turn off the oven and let the strips crisp as the oven cools.

Step 5: Add chopped romaine to a large bowl. Toss with about half the dressing and reserve the rest to serve on the side.

Step 6: Top the dressed lettuce with sliced avocado, charred corn kernels, halved cherry tomatoes, chopped red onion, cilantro, pepitas, tortilla strips, and sliced chicken. Gently toss and serve immediately.

How to Store Leftover Chicken Salad

If prepping ahead, combine the lettuce, corn, cherry tomatoes, avocado, and cilantro in an airtight container and refrigerate for up to 2 days. Store chicken, tortilla strips, pepitas, and dressing separately and assemble just before serving to keep everything crisp.

Variations

Make this salad your own with these easy swaps:

• Save time: Use rotisserie chicken or leftover grilled chicken instead of marinating and grilling fresh breasts.
• Add cheese: Crumbled cotija or shredded cheddar are delicious additions; omit pepitas if using cheese for extra texture contrast.
• Swap the dressing: Use your favorite creamy dressing if you prefer not to make the cumin-lime version.
• Paleo/Whole30: Make it compliant by omitting corn and tortilla strips.
• Add beans: Black beans, kidney beans, or chickpeas work well for extra protein and fiber.
• Mix up the greens: Substitute spinach or mixed baby greens, or add sautéed peppers and onions for a warm element.

Other Summer Salad Recipes

• Steak Caesar Salad
• Summer Greek Quinoa Salad
• Balsamic Chicken Watermelon Salad

If you try this recipe, tag the creator on social media to share your results and variations.