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!
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download nowWhy 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!
How to make this Mexican Chicken Salad
- Marinate the chicken – In a ziplock bag, combine all the marinade ingredients then add the chicken. Allow to marinate for at least 30 mins.
- Cook the chicken – Sauté the chicken in a heated skillet with some oil, remove from the pan.
- Cook the veggies – Add the fajita veggies to the pan with oil and sauté. Then cook the beans in a saucepan with seasoning.
- Make the dressing – Whisk together all dressing ingredients in a jar or bowl.
- Assemble the salad – Layer your greens, fajita veggies, beans, chicken and toppings – serve and enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
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.
What to serve with this Mexican Chicken Salad
This is a hearty salad on its own but you can of courseamp it up with a variety of sides. Here’s some ideas:
- Flatbread
- Soft bread rolls
- Warmed tortillas
- Tortilla Chips
- Mexican rice
Perfectly Prepared Chicken
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!
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.
Mexican Chicken Salad (Chipotle Copycat Recipe)
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.
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!