It’s hard for me to even talk about this Mexican Chicken Salad.
It was so good I ate two servings in one sitting. I didn’t know it was possible to binge-eat salad.
Maybe it was the homemade Chipotle-Raspberry dressing.
Maybe it was the seasoned chicken breast and ripe mango.
Or, maybe it was the crunchy tortilla strips that stirred my must-eat-everything instinct. The world may never know.
I suppose the best way for you to investigate such matters would be for you to make this yourself. I promise, you’ll be really happy you did.
Especially when you pour on the dressing and it looks like this:
Um, yeah. The dressing has that perfect balance of sweet + sour + spice from the raspberries + lime juice + chipotle peppers.
I think I need to make more of this dressing just to keep in the fridge and pour over, like, everything.
The only thing that could have made this better would have been a cold glass of this Agua Fresca to go with it:
Be still, my heart.
Here’s Your Recipe!
The Wanderlust Kitchen
15 minPrep Time
20 minCook Time
35 minTotal Time
4 based on 1 review(s)
- 2 pounds boneless, skinless chicken breast
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon olive oil
- 6 cups chopped romaine lettuce
- 2 cups crunchy tortilla strips*
- 4 small mangoes, diced
- 4 green onion, chopped
- 4 Tablespoons chopped cilantro leaves
- 1 teaspoon of sauce from a tin of canned chipotle pepper in adobo sauce
- 1/2 cup fresh or frozen raspberries (thawed)
- Juice of half a lime
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons sugar
- Season chicken breasts evenly with cumin, coriander, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add chicken and let brown for 1 minute. Turn the chicken over, then immediately turn the heat down to low and cover the skillet. Let the chicken cook undisturbed for 10 minutes, then turn the heat off entirely. Let the chicken rest, still covered, for another 10 minutes. Remove from skillet and chop into bite-sized pieces.
- Place the chipotle pepper, raspberries, lime juice, olive oil, salt, pepper, and sugar into the bowl of a food processor. Process until smooth.
- Divide the lettuce evenly among four bowls. Arrange a quarter each of the tortilla strips, mango, green onion, and cilantro into each of the bowls. Transfer a quarter of the chicken breast to each bowl. Drizzle the dressing over the top, or serve it on the side.
You can purchase crunchy tortilla strip salad toppers , or make your own by slicing corn tortillas into strips, frying them in oil, and sprinkling with salt.