Mexican Chicken Salad

Name: Mexican Chicken Salad
Total time: 45 min
Yield: 8
Ingredients: Non-stick cooking spray; 1 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp freshly ground black pepper; 1/4 tsp cayenne pepper, optional; 1 lb boneless, skinless chicken breast; 1/2 cup finely chopped red onion; 1/2 cup chopped red bell pepper; 1/2 cup chopped yellow bell pepper; 1 large jalapeño pepper, stemmed, seeded and chopped; 1 can (15 oz) no salt added organic chickpeas, drained and rinsed; 1 can (15 oz) no salt added organic great northern beans, drained and rinsed; 7.5 oz canned whole kernel corn, drained and rinsed; 1 cup chopped cherry tomatoes; 1/2 cup finely chopped fresh cilantro; 1 ripe avocado, peeled, pitted and diced; 2 Tbsp lime zest; 4 Tbsp fresh lime juice; 2 Tbsp extra virgin olive oil; 1 tsp honey; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/4 tsp freshly ground black pepper

By Adam Fisher

Published 1/29/2025

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic

This Mexican Chicken Salad is a vibrant, low-sodium dish perfect for anyone looking to follow a heart-healthy diet. Packed with protein from tender, oven-baked chicken and fiber-rich beans, it’s an ideal diabetic-friendly meal. 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, it supports heart health while delivering bold, Mexican-inspired flavors. Perfect for lunch or dinner, this colorful salad is a refreshing and savory choice that’ll have your taste buds throwing a fiesta!

Hungry for more protein-dense salads? Check out our delicious collection of healthy high protein recipes!

Total Time

45 minutes

Servings

8

Calories

187

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How to Make Mexican Chicken Salad

Chicken

Step 1

Preheat oven to 375°F. Grease a rimmed baking sheet with nonstick cooking spray; set aside.
Step 2

In a medium mixing bowl, combine the cumin, garlic powder, chili powder, smoked paprika, black pepper, and cayenne pepper (if using); stir to combine.
Step 3

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.
Step 4

Remove from oven, cool completely, and shred into small bite-sized pieces using two forks; set aside.

Salad

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.

Dressing

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.

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Nutrition Facts

Serving Size:

3/4 cup

187

Calories

7

g

Fat

41

mg

Cholesterol

49

mg

Sodium

26

g

Carbs

1

g

Sat. Fat

8

g

Fiber

20

g

Protein

3

g

Sugars

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Mexican Chicken Salad

Ingredients

Chicken

Salad

Dressing

How to Make Mexican Chicken Salad

Chicken

Step 1

Step 2

Step 3

Step 4

Salad

Dressing

Nutrition Facts

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