Chicken Fiesta Salad

by Andrea
Chicken Fiesta Salad
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Make this healthy and flavorful chicken fiesta salad and homemade dressing for your next dinner or lunch! The combination of spices, beans, corn, avocado and avocado dressing makes for the perfect Mexican style salad.

I wanted to create a dressing that had healthier fats in it but didn’t have the consistency of a vinaigrette so I created this avocado dressing that gives this salad its exceptional flavor! Try it out and comment below!

Check out other salads here!

Instructions to make this chicken salad:

  • Add dressing ingredients into a blender and blend until mixed
  • If you want to marinate the chicken- place chicken in a large bag or bowl, add oil and spices and refrigerate the marinade for 30 minutes-1 hour (see tip 1 below for non-marinating options). Make sure the chicken is covered by the marinade
  • Toss to combine lettuce, corn, carrots, cucumber, corn, black beans, and pepper for a base layer of ingredients
  • Chop the 1/2 avocado into 1/2 inch thick strips and set aside or place on salad
  • On medium high heat, heat 1 teaspoon of olive oil into frying pan and place chicken in an even single layer
  • Cook chicken on medium to a medium-high heat for 10 minutes total (5 minutes per side) or until the inside is white in color
  • Place chicken, avocado, and cheese on top of already tossed salad and enjoy with dressing!

Tips

  1. Marinating the chicken is recommended as it will make it more flavorful and juicy, but it is not a necessity if you are in a time crunch! To make it without marinating, combine chicken, oil and spices in a bowl and stir until completely combined and then place onto the frying pan and cook the same amount of time as above!
Chicken Fiesta Salad
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Chicken Fiesta Salad

Recipe by AndreaCourse: Dinner, Lunch, Recipes
Servings

4

servings
Prep time

35

minutes
Cooking time

15

minutes
Calories

397

kcal
Total time

50

minutes

Ingredients

  • 1.5 cups chopped kale

  • 2 cups chopped romaine

  • 1 cup carrots

  • 1 cup cucumber

  • 1 cup corn

  • 1/2 large avocado

  • 1 cup black beans

  • 1 red pepper

  • 1/4 cup shredded Colby jack cheese

  • Ingredients for Marinade

  • 1 lb chicken breast (cut into 1/2 inch thick strips

  • 3 tbsp olive oil

  • 1 tsp Mrs. dash Tableblend

  • 1.5 tsp chili powder

  • 1.5 tsp garlic powder

  • 1.5 tsp cumin

  • 1 tsp paprika

  • Ingredients for Dressing:

  • 1 large avocado

  • 1/2 lime juiced

  • 1 garlic clove

  • 1 tsp salt

  • 1/2 tsp fresh cilantro

  • 1/2 cup olive oil

Directions

  • Add dressing ingredients into a blender and blend until mixed
  • In a large bag or bowl, place chicken with oil and spices and refrigerate the marinade for 30 minutes- 1 hour (see tips below for non-marinating options)
  • Toss to combine lettuce, corn, carrots, cucumber, corn, black beans, and pepper 
  • Chop the 1/2 avocado into 1/2 inch thick strips and set aside
  • On medium high heat, heat 1 teaspoon of olive oil into frying pan and place chicken in an even single layer
  • Cook chicken on medium-medium high heat for 10 minutes total (5 minutes per side) or until the inside is white in color
  • Place chicken, avocado, and cheese on top of already tossed salad and enjoy with dressing!

Notes

  • Marinating the chicken is recommended as it will make it more flavorful, but it is not a necessity if you are in a time crunch! To make it without marinating, combine chicken, oil and spices in a bowl and stir until completely combined and then place onto the frying pan and cook the same amount of time as above!

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