Chopped Mexican Chicken Salad – an easy Mexican style salad with chicken and a lot of great veggies, sure to please all family members, kid friendly.
I’m trying to take advantage here of what’s left of summer as I feel it’s quickly slipping away from me. Not that you couldn’t making this amazing salad any time of the year, but salads are truly a summer thing for me. These kind of salads I could eat every day, that’s how good they are. I consider this salad right up there with my favorites, like my all time favorite my Thai Chicken Salad.
As I was making this, hubs was complaining that I was making a lot of salad again, and that we’re going to end up throwing it away, we just don’t do soggy salad. But he was wrong, again. This salad didn’t last. We each had a big bowl and there was some left over, but we managed to clean the bowl, not that it was a lot of effort on our part.
My favorite part of this salad is the grilled corn. You must grill your corn. We grilled 4. I used 1 in this salad and between hubs and I, we polished the other 3. Oh, how I’m going to miss summer. Underneath all those yummy ingredients, like the grilled corn, feta cheese, green onions, radishes and roasted chicken, there is a big head of Boston lettuce, all cleaned and chopped up nicely.
I also had to add some avocado to this salad. I feel like this has been my favorite ingredient this summer and have tried to use it every chance I got. They’re also good for you, yeah they may be high in fat, but it’s good fat and they’re a great source of protein and potassium.
As far as the dressing for this yummy salad, well it couldn’t get any easier. I simply whisked up some olive oil and lime juice with some salt and pepper. Keeping it simple, my friends.
So there you have it, fresh and healthy veggies with chicken and a simple dressing make for a perfect summer salad. You can have this as a main meal or have it as a side dish, but since the salad has chicken in it, it’s perfect just as it is for a main meal. Makes the perfect lunch.
- 1 head Boston lettuce, cleaned and chopped
- 1 cup cherry tomatoes, cut in half
- 1 corn on the cob, kernels cut off the cob
- 1 cup feta cheese, crumbled
- 1 large cooked chicken breast, chopped in small pieces, I used a chicken breast from a roasted chicken
- 4 green onions, chopped
- 4 radishes, cleaned and sliced
- 1 avocado, sliced
- ¼ cup olive oil
- juice from 1 lime
- salt and pepper to taste
- To make the dressing, add all the dressing ingredients in a small bowl and whisk until it emulsifies.
- In a large bowl add all the salad ingredients together and toss. Drizzle with dressing and serve.