Light, refreshing, and full of flavor, this Mexican Chicken Salad with Chipotle Raspberry Dressing is a delicious mix of crunchy, sweet, and smoky that will leave you craving more.
This Mexican Chicken Salad is so good, I couldn’t stop at just one serving. The juicy mangoes, crunchy tortilla strips, and seasoned chicken come together with a bold, tangy Chipotle-Raspberry dressing that makes it truly irresistible.
With crisp romaine, cilantro, and green onions adding freshness, each bite has a perfect mix of textures and flavors. The dressing, made from raspberries, lime juice, and chipotle peppers, adds a kick that keeps you coming back for more. If you’re looking for a fresh, easy-to-make salad, this is the one to try!
Table of Contents
Reasons to Love This Mexican Salad
- Great for meal prep—make it ahead, chill, and enjoy easy lunches all week.
- Toss with rotisserie chicken or grilled chicken for the perfect easy lunch recipe that’s quick and delicious.
- A crowd-pleaser for potlucks, cookouts, or casual dinners.
Recipe Ingredients
Chopped Chicken Breast – Seasoned with cumin and coriander, cooked, and chopped into bite-sized pieces.
Mangoes – Sweet and juicy, adding a refreshing tropical burst.
Chipotle Raspberry Dressing – Smoky, sweet, and tangy, tying the salad’s flavors together.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Seasoning – Swap cumin and coriander with smoked paprika and chili powder for smoky depth. Add oregano or chipotle powder for heat, garlic and onion powder for flavor, and a hint of cinnamon for warmth.
Garnish – Top with crumbled queso fresco for a creamy texture, sliced avocado for richness, or chopped cilantro for freshness. Add extra tortilla strips for crunch and a splash of jalapeño brine for a flavorful twist.
Low-Carb Option – Replace tortilla strips with pork rinds, swap mango for avocado or cucumber, and use a low-carb sweetener in the dressing.
How to Make Mexican Chicken Salad
For the Chicken
Step #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 it brown for 1 minute. Turn the chicken over, then immediately reduce the heat to low and cover the skillet. Let the chicken cook undisturbed for 10 minutes, then turn off the heat entirely. Let the chicken rest, still covered, for another 10 minutes. Remove from the skillet and chop into bite-sized pieces.
For the Dressing
Step #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
Step #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.
Expert Tips
Grill the Chicken for Extra Flavor – Grilling adds a smoky, charred taste that goes so well with the chipotle raspberry dressing.
Chill the Dressing – Make the dressing ahead and chill it for at least 30 minutes to let the flavors really come together.
Toast Tortilla Strips – For an extra crunch, toast the tortilla strips in the oven before adding them to your salad.
FAQs
Bell peppers, corn, avocado, red onion, cherry tomatoes, peas, cucumbers, black beans, radishes, or shredded carrots work great. Use whatever veggies are available for extra crunch and freshness!
Serve it over romaine or iceberg lettuce, in a sandwich, wrapped with avocado, or mixed with cold pasta. It’s great on tostadas with guacamole or pico de gallo, or with saltine crackers. To round it all off, pair everything with a refreshing Agua Fresca!
Storage Information
To store Mexican Chicken Salad, place it in an airtight container and keep it in the fridge for up to 3 days. It’s best eaten fresh, but chilling it helps the flavors meld even more.
This salad doesn’t freeze well due to the fresh vegetables and dressing, so I don’t recommend freezing. If prepping ahead, keep the dressing separate and toss everything together just before serving to maintain texture and freshness.
Quick and Fresh Salad Ideas You’ll Love
Mexican Chicken Salad with Chipotle Raspberry Dressing Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Chicken
- 2 pounds boneless - skinless chicken breast
- 1/2 teaspoon ground 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 it brown for 1 minute. Turn the chicken over, then immediately reduce the heat to low and cover the skillet. Let the chicken cook undisturbed for 10 minutes, then turn off the heat entirely. Let the chicken rest, still covered, for another 10 minutes. Remove from the 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 🙂