Mexican Chicken Salad with Chipotle Raspberry Dressing

This Mexican Chicken Salad recipe with romaine lettuce, mangoes, green onions, tortilla strips, cilantro and seasoned chicken will delight you especially with the homemade Chipotle Raspberry Dressing!

This Mexican Chicken Salad recipe with romaine lettuce, mangoes, green onions, tortilla strips, cilantro and seasoned chicken will delight you especially with the homemade Chipotle Raspberry Dressing!

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.

This Mexican Chicken Salad recipe with romaine lettuce, mangoes, green onions, tortilla strips, cilantro and seasoned chicken will delight you especially with the homemade Chipotle Raspberry Dressing!

Maybe it was the seasoned chicken breast and ripe mango. Use this handy mango splitter to make your life easier!

This Mexican Chicken Salad recipe with romaine lettuce, mangoes, green onions, tortilla strips, cilantro and seasoned chicken will delight you especially with the homemade Chipotle Raspberry Dressing!

Or, maybe it was the crunchy tortilla strips that stirred my must-eat-everything instinct. The world may never know.

This Mexican Chicken Salad recipe with romaine lettuce, mangoes, green onions, tortilla strips, cilantro and seasoned chicken will delight you especially with the homemade Chipotle Raspberry Dressing!

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:

This Mexican Chicken Salad recipe with romaine lettuce, mangoes, green onions, tortilla strips, cilantro and seasoned chicken will delight you especially with the homemade Chipotle Raspberry Dressing!

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:

Honeydew Raspberry Agua Fresca
Can you imagine?

Be still, my heart.

This Mexican Chicken Salad recipe with romaine lettuce, mangoes, green onions, tortilla strips, cilantro and seasoned chicken will delight you especially with the homemade Chipotle Raspberry Dressing!

Here’s the Recipe!

Mexican Chicken Salad with Chipotle Raspberry Dressing

Mexican Chicken Salad with Chipotle Raspberry Dressing

This Mexican Chicken Salad recipe with romaine lettuce, mangoes, green onions, tortilla strips, cilantro and seasoned chicken will delight you especially with the homemade Chipotle Raspberry Dressing!

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Chicken

  • 2 pounds boneless, skinless chicken breast
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 Tablespoon olive oil

For the Salad

  • 6 cups chopped romaine lettuce
  • 2 cups crunchy tortilla strips*
  • 4 small mangoes, diced
  • 4 green onion, chopped
  • 4 Tablespoons chopped cilantro leaves

For the Dressing

  • 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

Instructions

    For the Chicken

    1. 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.

    For the Dressing

    1. Place the chipotle pepper, raspberries, lime juice, olive oil, salt, pepper, and sugar into the bowl of a food processor. Process until smooth.

    For the Salad

    1. 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.

    Notes

    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.

    Nutrition

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 894|Total Fat: 30g|Saturated Fat: 5g|Trans Fat: 0g|Unsaturated Fat: 22g|Cholesterol: 193mg|Sodium: 1076mg|Carbohydrates: 83g|Fiber: 10g|Sugar: 62g|Protein: 76g|

    Nutrition information has been auto-calculated for your convenience.

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    Did you make this recipe?

    Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

    June 9, 2014 | Last Updated on June 16, 2021 by Linda

    10 thoughts on “Mexican Chicken Salad with Chipotle Raspberry Dressing”

    1. Excellent salad . Love the dressing but only problem is raspberry seeds in the dressing very annoying. How to separate seeds from raspberry so that none of em’ get to the dressing ?

      Reply
    2. I cant wait to try this , however I am confused about the dressing. By “1/2 teaspoon pepper” did you mean ground pepper ? In the can , couple of chipotle peppers are submerged in adobo sauce, so am I supposed to add 1 teaspoon of the pepper or only the adobo sauce ?

      Reply
      • Yes, ground black pepper! And just the sauce from the can, not the pepper itself (freeze them for another use, like barbacoa!).

        Reply
    3. Thank you! This dressing is so delicious!! This has been a go to summer dinner salad since we first tried it last year. The vegetarians in the house have avocado instead of chicken and it pairs beautifully with all of the flavors.

      Reply
    4. Try the raspberry dressing on grilled salmon cooked outside on a cedar plank. I forget
      who it was but some one made a bottled marinade but I have not seen it in ages so I have been
      making my own.

      Reply
    5. Oh wow, that dressing sounds divine! The whole salad looks like a perfect summer dinner!

      Reply

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