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This Mexican Chicken Salad recipe is a vibrant, low-sodium dish perfect for everyone following a heart-healthy or diabetic diet. Packed with protein from tender, oven-baked chicken and fiber-rich beans, it’s a quick and easy weight loss dinner idea. Fresh veggies like bell peppers, tomatoes, and avocado pair beautifully with a zesty lime dressing, creating a dish that’s as nutritious as it is flavorful. With only 49mg of sodium per serving, this easy chicken salad recipe supports heart health while delivering bold, Mexican-inspired flavors. Our colorful healthy chicken salad makes a no-cook dinner for a pot luck or a fiesta!
Hungry for more protein-dense salads? Check out our delicious collection of healthy high protein recipes!
Preheat oven to 375°F. Grease a rimmed baking sheet with nonstick cooking spray; set aside.
In a medium mixing bowl, combine the cumin, garlic powder, chili powder, smoked paprika, black pepper, and cayenne pepper (if using); stir to combine.
Add the chicken and toss to coat evenly. Place chicken on prepared baking sheet and bake for 25 to 30 minutes, until cooked through and a meat thermometer inserted into the thickest part of chicken registers 165°F.
Remove from oven, cool completely, and shred into small bite-sized pieces using two forks; set aside.
In a large mixing bowl, combine all of the ingredients, except the avocado, and toss to combine. Add shredded chicken and stir to combine. Add avocado and lightly toss to combine.
In a small mixing bowl, whisk together all of the ingredients. Drizzle over the salad and toss to coat evenly. Serve immediately on its own, or serve on top of a bed of chopped romaine lettuce. Store in an airtight container in the refrigerator for up to 4 days.