By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
450 cal · 15 min
Chopped Mexican Chicken Salad
Recipe GLPR25c9d569becd1d
A vibrant, fresh salad combining tender chicken, crisp vegetables, creamy avocado, and crumbled feta cheese dressed with a bright lime-cilantro vinaigrette. This colorful salad brings together the flavors of Mexico with a satisfying protein base, perfect for a wholesome lunch or dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 head Boston lettuce, cleaned and chopped
1 large cooked chicken breast, chopped into small pieces
1 cup fresh corn kernels, cut from the cob
1 cup cherry tomatoes, halved
1 ripe avocado, sliced
4 radishes, cleaned and sliced
4 green onions, chopped
1 cup crumbled feta cheese
¼ cup extra virgin olive oil
1 juice from 1 fresh lime
salt to taste
black pepper to taste
Directions
In a small bowl, combine the lime juice and olive oil. Whisk vigorously until the dressing emulsifies and becomes creamy. Season with salt and pepper to taste, and set aside.
In a large serving bowl, combine the chopped lettuce, chicken breast pieces, corn kernels, cherry tomatoes, avocado slices, radishes, and green onions.
Gently toss all the salad ingredients together until evenly distributed. Sprinkle the crumbled feta cheese over the top and fold gently to combine.
Drizzle the prepared lime-olive oil dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately while the vegetables are crisp and fresh.
Comments
Every ingredient is available at any major Charlotte chain—Boston lettuce, rotisserie or diced chicken, canned or fresh corn, cherry tomatoes, avocado, radishes, green onions, and feta are all standard stock items. The stated 15 minutes is honest if you start with cooked chicken; if you're cooking a breast from raw, add 20 minutes, though a rotisserie bird from Harris Teeter or Food Lion makes this realistic for a weeknight. Cost per serving lands around $2.50–$3.00 depending on whether you buy pre-cooked chicken and avocado ripeness, making it reasonable for a salad-based dinner. It's a no-fuss cold dish that reheats poorly but works fine as leftovers eaten cold the next day, and it feeds four without any special attention once ingredients are chopped.
Sign in or create a free account to add your review.
