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.
Maybe it was the seasoned chicken breast and ripe mango. Use this handy mango splitter to make your life easier!
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:
Can you imagine?
Be still, my heart.
Here’s the Recipe!
Mexican Chicken Salad with Chipotle Raspberry Dressing Recipe
RECOMMENDED PRODUCTS
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
- 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
- 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
- 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
Nutrition
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 ?
Yes, ground black pepper! And just the sauce from the can, not the pepper itself (freeze them for another use, like barbacoa!).
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.
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.
Sounds delicious!
Thank you for the nice recipe.
Oh wow, that dressing sounds divine! The whole salad looks like a perfect summer dinner!
Thanks, Denise! It’s definitely going on my regular meal rotation this summer 🙂