Mexican Chopped Salad with Chicken

This Mexican chopped salad with BBQ chicken is a fresh and vibrant meal that comes together quickly for busy weeknights. It balances smoky, tangy chicken with crisp veggies and a zesty cilantro lime vinaigrette creating a satisfying but light dinner.

I first made this after grabbing leftover barbecue and fresh veggies one afternoon. It quickly became a favorite way to use up leftovers but also shines when made fresh.

Ingredients

• Chicken breast: boneless and skinless for easy slicing and fast cooking look for firm flesh with no odor
• Ground cumin: adds warm smoky notes try to use freshly ground or a high-quality jar for best flavor
• Garlic powder: essential savory base adds depth choose pure powder without additives
• Chili powder: brings a gentle kick aim for a mild to medium blend so it enhances without overpowering
• Salt: balances all flavors pick coarse sea salt or kosher salt for even seasoning
• Black pepper: fresh cracked gives a little heat so grind it fresh if possible
• Oil: choose olive, canola, or vegetable oil for searing the chicken to get a nice crust
• BBQ sauce: go for your favorite brand or homemade for a tangy sweet smoky coating
• Lime juice: freshly squeezed brightens the vinaigrette avoid bottled for the best zip
• Cilantro: finely chopped for fresh herbaceous zing use vibrant green leaves to avoid bitterness
• Honey: adds a touch of sweetness to balance acidity opt for raw or mild honey
• Romaine lettuce: crisp and refreshing base wash thoroughly and pat dry to keep crunch
• Corn kernels: add sweet crunch use fresh or thaw frozen for best texture
• Cherry tomatoes: juicy and slightly sweet pick firm and ripe
• Red onions: thinly sliced for a mild sharp bite soak in cold water if you want to soften their edge
• Canned garbanzo beans: drained and rinsed add creamy texture and protein pick BPA free cans for safety
• Avocado: creamy and rich adds buttery balance choose ripe but firm to avoid mushiness
• Tortilla strips: for crunchy topping adds texture contrast buy fresh or make your own by baking cut corn tortillas until crisp

Instructions

Build The Spice Rub:

In a small bowl combine cumin garlic powder chili powder salt and black pepper. This spice rub infuses smoky, earthy flavor into the chicken. I learned the hard way do not skip this step as it transforms a plain chicken breast into something special.

Prep The Chicken:

Brush both sides of the chicken breast lightly with about one teaspoon of oil. Rub the spice mixture evenly over the chicken. If you have time let it marinate for 30 minutes or up to 4 hours in the fridge to deepen flavor but it will still be tasty without waiting.

Cook The Chicken:

To cook on the stove heat one tablespoon oil in a large pan over medium. Place the chicken and cook for three to four minutes each side until no longer pink in the center and juices run clear. If grilling brush the grill grates with remaining oil and cook about five to six minutes per side. Proper cooking locks in juiciness while creating a slightly charred crust.

Rest And Toss With Sauce:

Transfer the cooked chicken to a bowl and let rest five minutes. This helps redistribute juices. Slice thinly then add 3/4 cup BBQ sauce and gently toss so the chicken is coated but not soggy.

Make The Cilantro Lime Vinaigrette:

In a small bowl or jar whisk together lime juice chopped cilantro honey and olive oil until emulsified. The bright acidity cuts through the richness of the chicken and avocado.

Assemble The Salad:

In a large bowl combine Romaine lettuce corn cherry tomatoes thin red onion slices and drained garbanzo beans. Drizzle with some of the vinaigrette and toss to combine so everything gets a light coat. Add diced avocado and toss gently to keep pieces intact. Add more vinaigrette if desired.

Finish And Serve:

Top the salad with sliced BBQ chicken. Garnish with tortilla strips and a little chopped cilantro for freshness. Drizzle extra BBQ sauce on top if you like a bolder flavor. Serve immediately for best texture contrast.

I love how the cumin and chili powder magically transform simple chicken into something so flavorful. One weekend I made this for a casual family lunch and the kids devoured every last bite asking for seconds despite usually being picky about their greens.

Storage Tips

Make the salad components separately to maintain freshness. Keep the dressing chilled in a sealed jar. Store cut avocado with a bit of lime juice to prevent browning. Chicken tossed in BBQ sauce will last 3 to 4 days in the refrigerator refrigerated salad can be assembled fresh each day.

Ingredient Swaps

Use cooked rotisserie chicken for an even faster option. Substitute black beans or pinto beans for garbanzo beans if you prefer. Try a different leafy green mix such as baby spinach or kale if Romaine is not available. Swap the BBQ sauce for a chipotle mayo for a different spicy twist.

Serving Ideas

Serve this salad with warm corn tortillas or crusty bread on the side for a fuller meal. Add shredded cheddar or cotija cheese for extra richness. A dollop of sour cream or Greek yogurt adds creaminess that balances the zesty dressing.

This Mexican chopped salad is a perfect weeknight dinner packed with flavor and texture that everyone will enjoy.

Frequently Asked Recipe Questions

→ How should I cook the chicken for best flavor?

Season the chicken with cumin, chili powder, garlic powder, salt, and pepper. Cook it on the grill or in a skillet with oil until fully cooked, which seals in the spices and keeps the chicken juicy.

→ Can I prepare the chicken in advance?

Yes, marinate the chicken with the spice mixture and oil for 30 minutes up to 4 hours in the refrigerator to intensify the flavors before cooking.

→ What make the cilantro lime vinaigrette unique?

Fresh lime juice combined with chopped cilantro, honey, and olive oil creates a bright, mildly sweet dressing that complements the smoky chicken and fresh veggies beautifully.

→ Are there any tips to keep the salad fresh?

Toss the salad with the vinaigrette just before serving to keep the lettuce crisp and fresh. Add the avocado last to avoid browning.

→ What are good alternatives for toppings besides tortilla strips?

Crunchy toppings like toasted pepitas, sliced radishes, or crushed tortilla chips work well to add texture and flavor.