Heart-Healthy Mexican Chicken Salad

Bright, zesty, and refreshingly wholesome, this Heart-Healthy Mexican Chicken Salad is a flavorful fusion of nutritious ingredients and vibrant spices. Grilled, marinated chicken breasts seasoned with cumin, chili powder, and garlic powder take center stage, paired with a medley of black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and crisp romaine lettuce. Topped with fresh cilantro and a drizzle of lime-infused olive oil, this salad is packed with protein, fiber, and heart-friendly fats, making it both a nourishing and satisfying meal. Ready in just 40 minutes, it’s perfect for an easy weeknight dinner or a light lunch that keeps you fueled and feeling good. Whether you're following a heart-healthy diet or simply looking for a fresh take on Mexican-inspired salads, this dish delivers bold flavors and balanced nutrition in every bite.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large lime
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 can black beans
• 1 cup corn kernels
• 1 cup cherry tomatoes
• 1 large avocado
• 0.5 medium red onion
• 0.5 cup fresh cilantro
• 1 large head romaine lettuce
• 0 to taste freshly ground black pepper
• 0 to taste salt

Directions

Step 1

Preheat your grill or stovetop grill pan to medium-high heat.

Step 2

In a small bowl, whisk together 1 tablespoon of olive oil, the juice of the lime, cumin, chili powder, and garlic powder to create a marinade.

Step 3

Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Allow the chicken to marinate for at least 10 minutes.

Step 4

While the chicken is marinating, prepare the salad ingredients: drain and rinse the black beans, thaw the corn kernels if using frozen, halve the cherry tomatoes, dice the avocado, finely chop the red onion, and roughly chop the cilantro.

Step 5

Wash and chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.

Step 6

Once the grill is preheated, remove the chicken breasts from the marinade and place them on the grill. Cook for about 6-8 minutes on each side, or until the chicken is fully cooked and has nice grill marks. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Step 7

Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

Step 8

Meanwhile, in a large bowl, combine the black beans, corn, cherry tomatoes, avocado, and red onion.

Step 9

Add the remaining tablespoon of olive oil to the vegetable mixture, and season with salt and freshly ground black pepper to taste. Add half of the chopped cilantro and gently toss everything together.

Step 10

To assemble the salad, distribute the chopped romaine lettuce on plates. Top with the mixed bean and vegetable salad, and lay the sliced grilled chicken on top.

Step 11

Garnish the salad with the remaining chopped cilantro and additional lime wedges if desired.

Step 12

Serve the salad immediately and enjoy your heart-healthy meal!

Nutrition Facts

Serving size	(2058.2g)

Amount per serving	% Daily Value*
Calories	1826.7

Total Fat 77.3g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 295.8mg	0%
Sodium 4123.1mg	0%
Total Carbohydrate 149.9g	0%
Dietary Fiber 53.2g	0%
Total Sugars 27.6g
Protein 150.7g	0%

Vitamin D 3.5IU	0%
Calcium 561.0mg	0%
Iron 19.4mg	0%
Potassium 4115.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 31.8%

Carbs: 31.6%