Spicy Mexican Chicken Salad

When the outside temperatures heat up, it would be crazy to turn on the oven or even use the stovetop for that matter, we turn to salads.  We wanted something a little different from what I usually make so today, I am sharing a Spicy Mexican Chicken Salad!

This was a super easy salad to make.  There really isn't anything that is fancy or takes a long time to do and, Terry put the chicken on the barbecue so the house didn't heat up!  I am certain he heated up but he is always willing to grill during this hot weather.  Bless him. It is early for 105° but that was today's temperature!

Spicy Mexican Chicken Salad

2 boneless, skinless chicken breasts
1 packet taco seasoning, any brand should be fine.
2 heads of romaine lettuce or romaine hearts
1 pint mixed tomatoes (I used heirloom cherry tomatoes.)
1 avocado, peeled and sliced
1 can black beans, drained and rinsed
1 cup fresh or frozen white corn kernels
6 slices of bacon, cooked and crumbled (I cut the slices of bacon into small pieces about 1/2" wide and then cook.)
1/2 cup grated or crumbled queso fresco cheese

1/2 to 1 cup Ranch Dressing
1-2 tsp adobo sauce (from a can of chipotle chile)

On the side:
Spicy Salsa

Preheat the grill.  Place the chicken on a baking sheet and use the taco seasoning as a rub on both sides of the chicken breasts.  

Cut the bacon slices into small pieces.  Cook and drain on paper towels.  

Chop the lettuce and then prep the remaining ingredients.

Mix up the dressing.

Cook the chicken on the BBQ until done, 165° is the recommended temperature for safe cooking of chicken breasts.  Allow the chicken to rest, then slice the breasts into medallions.

Pile the chopped lettuce on a large platter or in a shallow bowl.  Sprinkle the bacon, corn, and the black beans over the lettuce.  Place the chicken medallions down the center.  Arrange the tomatoes and avocados around the chicken.  Sprinkle the grated cheese around the outer edge.  Sprinkle the chopped green onion over everything.

Serve at once with salsa on the side.

I used 1 teaspoon of adobo sauce to 1/2 cup of Ranch Dressing.  You will want to taste and adjust the amount of adobo for you.
I served the salsa on the side to be added as desired.
You may wish to shred some jicama to add to the salad.
A little crunch can be added with the addition of some slivers of baked or fried tortilla strips.


This is one of those salads that you will eat more than once this summer!  Enjoy!!

I am sharing this week at Full Plate Thursday hosted by Miz Helen's Country Kitchen and Foodie Friday hosted by Michael at Rattlebridge Farm.


  1. Kate, Looks good to me! Nice change of pace... I do a lot of summer time grilling too but it's rare for me to have to deal with temperatures much over 94 or 95. Take Care, Big Daddy Dave

  2. Wonderful looking salad. Love the adobo sauce in the ranch dressing! Great idea.

  3. What a great salad - I love the Mexican flavours in it!

  4. It’s true. Cooking using stove or oven on a very hot season is kind of bothersome, and it unnecessarily adds to the heat, and so I think a tangy and refreshing salad is a reasonable substitute to stove-cooked meals. Thanks for sharing!

    Diane Baker @ Alej Rest


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