Mexican Chicken Salad (Chipotle Copycat)

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!

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

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!

4.42 from 12 votes

Mexican Chicken Salad (Chipotle Copycat Recipe)

This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Easy and so tasty!

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total Time : 40 minutes minutes

Servings: 4 people

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Ingredients

Chicken:

• ▢ 1 1/2 pounds chicken breasts cut into bite size pieces
• ▢ 1/2 tablespoon chipotle chili powder sub regular chili powder
• ▢ 1 teaspoon cumin
• ▢ 1/2 teaspoon oregano
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons apple cider vinegar sub any vinegar
• ▢ 3 tablespoons olive oil divided

Fajita vegetables:

• ▢ 1 tablespoon olive oil
• ▢ 2 bell peppers sliced
• ▢ 1/2 large or 1 small red onion sliced
• ▢ 1/4 teaspoon oregano
• ▢ 1/2 teaspoon salt

Black beans:

• ▢ 14.5 ounces black beans drained
• ▢ 1/2 chipotle chili powder sub regular chili powder
• ▢ 1/2 teaspoon cumin
• ▢ Juice of 1/2 lime

Dressing:

• ▢ 1/4 cup olive oil
• ▢ 3 tablespoons red wine vinegar
• ▢ 1/2 teaspoon cumin
• ▢ 1/4 teaspoon chipotle chili powder sub regular chili powder
• ▢ 1 clove garlic minced
• ▢ 1 tablespoon honey
• ▢ Pinch of salt and pepper

Salad base and fixings:

• ▢ 8 heaping cups mixed greens
• ▢ Salsa
• ▢ Sour cream
• ▢ Monterrey jack cheese
• ▢ Guacamole
• ▢ pico de gallo

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.
• 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.
• 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.
• Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
• Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.

Notes

• 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.
• 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.

Nutrition Facts

Mexican Chicken Salad (Chipotle Copycat Recipe)

Amount Per Serving

Calories 496 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 5g31%

Cholesterol 109mg36%

Sodium 1168mg51%

Potassium 803mg23%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 8g9%

Protein 37g74%

Vitamin A 2270IU45%

Vitamin C 81mg98%

Calcium 30mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:Mexican

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