This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Succulent chicken in a mouthwatering Mexican marinade, on of a rainbow of crisp veggies, top with all your favorite southwest fixings – so good!
Lemon Chicken in Cream Sauce
Skip the restaurant and whip up your own lip smacking Mexican Chicken Salad at home, in no time! Tender chicken in a quick marinade, nestled on top of fajita style veggies – it’s delicious and filling – perfect for lunch or dinner.
If you’re looking for other delicious salads, why not also try my Mango Chicken Salad Recipe or my Chicken Bacon Ranch Pasta Salad!
Why you’ll love this Mexican Chicken Salad
- A healthier take on the Chipotle classic. This chicken salad is as good as (if not better) than the restaurant fave, plus it’s healthier and costs less!
- A quick and delicious marinade. The Chicken is succulent, tender and packed with flavor – marinated in a finger licking chipolte mix.
- A delicious dressing. This sweet, savory and smoky dressing goes perfectly with the fajita veggies and Mexican chicken.
- Versatile. Anoint this salad with all your favorite toppings – sour cream, guac, salsa – have fun and mix things up, this salad love it all!
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Toppings
This Mexican Chicken salad plays well with lots of toppings. It’s kind of like a fajita salad! Here’s some ideas:
- Salsa
- Salsa Verde
- Sour cream
- Monterrey jack cheese
- Cotija
- Guacamole
- Diced Avocado
How to cook the chicken
In this recipe I sautéed the chicken but you can grill or bake the chicken, should you wish.
If grilling the chicken, you can leave the chicken breast whole, then dice the chicken breasts after they’re fully cooked. Cook over a medium-high heat, turning occasionally.
If baking, arrange on a baking tray, covered in parchment and cook on 400 for 30 to 40 mins.
More recipe notes and tips
- Marinate for at least 30 minutes or as long as overnight.
- If you have the time, you can grill the corn for and extra smoky flavor and lovely texture.
- The fajita veggies, black beans, and fixings are all optional components of the salad. Feel free to leave out or add in your favorite fixings to make it your own!
- Serve with lime wedges for a zesty spritz.
- You can also grill or bake the chicken. Cook them whole if so and you can check the doneness with a meat thermometer – if it read at least 165 F – the chicken is good to eat!
Mexican Chicken Salad (Chipotle Copycat Recipe)
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Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
- ½ tablespoon chipotle chili powder (can sub regular chili powder)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil divided
For the Fajita Vegetables
- 1 tablespoon olive oil
- 2 bell peppers any color; sliced
- ½ red onion sliced
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt
For the Beans
- 14.5 ounces canned black beans drained (1 can)
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- 1 tablespoon fresh lime juice from ½ lime
For the Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon ground cumin
- ¼ teaspoon chipotle chili powder
- 1 clove garlic minced
- 1 tablespoon honey
- 1 pinch kosher salt and freshly ground black pepper
For Assembly
- 8 heaping cups mixed greens
- 1-2 ears fresh corn sliced off the cob
- Salsa optional
- Sour cream optional
- Monterey jack cheese optional
- Guacamole optional
- Pico de gallo optional
Instructions
- Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.1½ pounds boneless, skinless chicken breasts, ½ tablespoon chipotle chili powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cloves garlic, 2 tablespoons apple cider vinegar, 3 tablespoons olive oil
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
- Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.1 tablespoon olive oil, 2 bell peppers, ½ red onion, ¼ teaspoon dried oregano, ½ teaspoon kosher salt
- Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.14.5 ounces canned black beans, ½ teaspoon chipotle chili powder, ½ teaspoon ground cumin, 1 tablespoon fresh lime juice
- Make the dressing: Whisk together all dressing ingredients in a jar or bowl.¼ cup olive oil, 3 tablespoons red wine vinegar, ½ teaspoon ground cumin, ¼ teaspoon chipotle chili powder, 1 clove garlic, 1 tablespoon honey, 1 pinch kosher salt and freshly ground black pepper
- Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, corn, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.8 heaping cups mixed greens, 1-2 ears fresh corn, Salsa, Sour cream, Monterey jack cheese, Pico de gallo, Guacamole
Notes
- Marinate for at least 30 minutes or as long as overnight.
- When we have extra time, we like to grill the corn for extra smoky flavor and lovely texture.
- You can also grill or bake the chicken. Cook them whole if so and you can check the doneness with a meat thermometer – if it read at least 165°F – the chicken is good to eat!
- The fajita veggies, black beans, and fixings are all optional components of the salad. Feel free to leave out or add in your favorite fixings to make it your own!
- Serve with lime wedges for a zesty spritz.
- Nutritional information does not include optional ingredients.
More Mexican Inspired Dishes!
- Mexican Chicken Sheet Pan Nachos
- Mexican Chicken Soup (Spicy)
- Green Chile Chicken Enchiladas (Salsa Verde)
- Best Chicken Fajitas Recipe
Susan says
I don’t see corn in the actual recipe.
Becky Hardin says
It’s not necessary but a recommendation if you have the time to add it!
Sharon F says
the black beans has 1/2 chipotle chile powder in the ingredients list…. is that 1/2T or 12 tsp?
Becky Hardin says
.5, one half, 1/2!