Mexican Salad with Chicken and Creamy Lime-Avocado Dressing

Yield 4-6 servings

Recipe adapted from "Salad for Dinner" by Jeanne Kelley.


Creamy Lime-Avocado Dressing

Mexican Salad with Chicken


Make sure you have the following prepped and ready:

  1. Combine all of the dressing ingredients together in a food processor until it’s all smooth.  If it seems too thick, thin it out with additional lime juice or olive oil.  Cover and refrigerate it until everything else is ready.
  2. Is your lettuce rinsed and ready?  Store it in the refrigerator until everything else is done.
  3. Is your jicama peeled and either cubed or shredded?
  4. What about your radishes?  Are they trimmed and either sliced or shredded?
  5. Did you drain your can of corn?
  6. Did you drain and rinse your can of black beans?
  7. Have you sliced your red onion into thin half moons?
  8. Did you cut your cherry tomatoes into halves or quarters?
  9. Do you have your queso fresco drained and crumbled in a bowl?
  10. Is your 1/3 cup of cilantro chopped and waiting to go on top of your salad?
  11. Are your tortilla chips nearby and ready?

Once you have all of your prep done, season and cook the chicken:

  1. Slice the chicken into 1 inch pieces.
  2. Place the chicken in a medium bowl and pour in 1 teaspoon of extra virgin olive oil.  Add the basil, oregano, minced garlic, chili powder, and salt and toss it all to thoroughly coat the chicken.
  3. Pour in the other teaspoon of oil into a medium frying pan.  Cook the chicken until no longer pink.

Now that everything is ready {nice work!}, build your salad!  This is the order of how I prefer mine:

Recipe by Unruly Bliss at