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Spicy Mexican Chicken Salad

Prep Time15 mins
Cook Time15 mins
Course: Dinner, Lunch
Cuisine: Healthy, Mexican
Keyword: chicken, chipotle, mexican, Mid week meal, Salad, Salsa
Servings: 4


  • 2 Chicken breasts
  • ½ head Lettuce Sliced
  • 1 Corn on the cob
  • 1 Avocado Sliced
  • Oil Canola

Chicken Marinade

  • 8 cloves Garlic
  • 2 teaspoon Oregano Dried
  • 1 Lemon Zest & Juice
  • 1 teaspoon Smoked paprika
  • 1 Chipotle chilli Tinned, chopped
  • 50 ml Olive oil

Black Bean Tomato Salsa

  • 1 tin (400g) Black beans Washed and rinsed
  • 2 Tomatoes Diced
  • 1 Chipotle chilli Chopped (La Morena brand)
  • 1 handful Fresh coriander Chopped
  • 1 Spring onion Chopped
  • ½ Lemon juice
  • Pinch Salt To taste

Smoked Chipotle Dressing

  • 200 g Natural unsweetened yoghurt
  • 1 Chipotle chilli Chopped, (La Morena brand)
  • ½ Lemon juice
  • Pinch Salt


  • ½ Red chilli Sliced (Optional)
  • Small handful Coriander Chopped (Optional)


Chicken Marinade - prepare ahead.

  • Using a pestle and mortar or mini chopper, blend all the marinade ingredients together.
  • Slice the chicken breasts horizontally, then rub in the marinade. Place the ingredients into a plastic container or sandwich bag, making sure the chicken is well covered by the marinade.
  • Place in the fridge, marinade for as long as you can, we aim for 6 hours.

Black Bean Tomato Salsa- Can be made ahead.

  • Place all of the prepared salsa ingredients into a mixing bowl and mix well. Taste and correct seasoning. Set aside in the fridge.

Smoked Chipotle Dressing- Can be made ahead.

  • Place the yoghurt, chiptole chilli, lemon and salt into a bowl and mix. Check seasoning. Set aside in the fridge.

Cook the chicken and sweetcorn to serve.

  • Rub the sweetcorn with a little oil and salt. Heat your char grill pan (or non stick frying pan) to high.
  • Place the sweetcorn on the pan, turning it allowing the corn to colour, it is ready once the corn is charred. Remember colour is flavour! Set aside.
  • Leave the pan on high and add the chicken (dont overcrowd your pan). Char the chicken on one side, around 4 minutes then turn over charring the other side, a further 4 minutes. Once the chicken is cooked through, remove from pan and allow to rest.

Assembling the salad

  • Prepare the lettuce and avocado.
  • Prepare the sweet corn, slicing the kernels off the cob.
  • Slice the chicken.
  • Layer the lettuce, avocado, sweet corn and chicken. Spoon the salsa over and add the dressing. Top with red chili and coriander.
  • Enjoy!


  • We use the La Morena brand, they are a smoked dried jalapeno (chipotle chilles) in a tomato-vinegar sauce.