Mexican Chicken Salad with Chipotle Raspberry Dressing Recipe

A bowl of Mexican Chicken Salad, drizzled with chipotle raspberry dressing.

4.50 from 6 votes

Mexican Chicken Salad with Chipotle Raspberry Dressing Recipe

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.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: Mexican

Diet: Dairy Free

Servings:

Calories: 643kcal

Author: Linda

Equipment

3-in-1 Mango Slicer, Peeler and Pit Remover Tool

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

You can purchase crunchy tortilla strip salad toppers or make your own by slicing corn tortillas into strips, frying them in oil, and sprinkling them with salt.

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.

Nutrition