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Mexican Chicken Caesar Salad is a delicious, flavorful twist on a classic Caesar salad with Mexican flavors and ingredients tossed in Caesar dressing. |

Mexican Chicken Caesar Salad

  • Author: Sam | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 4 servings


Mexican chicken Caesar salad is a classic recipe with a twist! Combine your favourite Mexican ingredients to create a salad so tasty and refreshing!


For the chicken*:

  • 2 boneless and skinless chicken breasts
  • 1 tablespoon olive oildivided
  • 1/2 tablespoon lime juicefreshly squeezed
  • 1/4 teaspoon garlicminced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the salad:

  • 2 heads romaine lettuce, chopped
  • 1 cup corn, cooked and drained
  • 1 cup black beans, cooked and drained
  • 1 medium avocado, sliced or cubed
  • 1-2 cups tortilla strips (or crumbled tortilla chips)
  • lime wedges (optional, for serving)

For the dressing:

  • 1/2 cup Caesar salad dressing
  • juice of 1 lime
  • 2 teaspoons fresh cilantro, finely chopped
  • pinch of cumin
  • 1/4 teaspoon dried chilli flakes (optional)


Cook the chicken:

  1. In a large mixing bowl, combine chicken breasts with 1/2 tablespoon oil, lime juice, garlic, and all seasoning including chili powder, cumin, paprika, oregano, salt, and pepper. Toss well to coat. Let it marinate for at least 20 minutes or overnight in the fridge. You can also combine everything into a large Ziploc bag and press the seasoning around the chicken to coat.
  2. When ready to cook, heat the remaining 1/2 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken breasts and cook until golden brown, about 6-8 minutes per side. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
    • Air fryer instructions: You can also cook the chicken breasts in the air fryer at 350F for 30 minutes until the internal temperature reaches 165F as read on a meat thermometer.
    • Oven instructions: You can bake in a preheated 375F oven for 30-35 minutes until the internal temperature reaches 165F as read on a meat thermometer.
  3. Remove from heat and transfer chicken breasts to a cutting board. Slice each breast into small strips of cubes.

Make the salad:

  1. In a large serving bowl, add romaine lettuce, corn, black beans, avocado, tortilla strips, and sliced chicken.
  2. In a small mixing bowl, combine Caesar salad dressing, lime juice, cilantro, cumin, and dried chili flakes (if using). Stir well until combined.
  3. Pour dressing over salad and toss to coat. Season with salt and pepper to taste, if needed, and serve with lime wedges on the side.


*Recipe updates: This recipe was originally published in 2017. It has been completely updated with tweaks to the recipe and new photographs. The chicken was originally marinated with: 1/2 teaspoon ground cumin, salt, and pepper.

Make ahead instructions: To make ahead, store the salad, chicken, and dressing separately in airtight containers in the refrigerator. The chicken will last up to 3 days, and the salad and dressing will last up to 1 week. Then, toss and combine just before serving or packing for lunch. This will keep your salad looking and tasting fresh.

How to store: If you have any leftovers, store this Mexican chicken salad in the refrigerator for up to 3 days. Store it in an airtight container or in a bowl wrapped tightly with plastic cling wrap.

  • Prep Time: 10 minutes
  • Marinate Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: mexican chicken caesar salad, chicken caesar salad, mexican chicken salad, mexican salad with chicken, mexican caesar salad with chicken