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Cilantro Lime Chicken Salad with fresh ingredients and vibrant colors on a plate.

Cilantro Lime Chicken Salad

A vibrant and refreshing chicken salad infused with lime and cilantro, perfect for light lunches or delightful dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pieces Chicken breasts Boneless and skinless preferred
  • 2 cloves Garlic cloves For boiling with chicken
  • 1 small Onion White onion for boiling
  • 1 to taste Salt To taste while boiling chicken
  • 1 piece Avocado Diced for the salad
  • 1 handful Coriander Fresh leaves, for the dressing
  • 1 piece Lime Juiced for the dressing
  • 1 piece Green chili Adjust to taste for spice level
  • 1/2 cup Sour cream or yogurt For the dressing
  • 1 small Red onion Diced for the salad
  • 1 cup Cucumber Diced for the salad
  • 1/2 cup La Costeña sweetcorn Canned or fresh corn
  • 1 to taste Seasonings Tajin Classico or your choice
  • 4 pieces La Fonda fresh tortillas For serving
  • to taste El Yucateco sauces For serving

Method
 

Preparation
  1. Boil the chicken breasts with garlic, white onion, and salt until fully cooked.
  2. Shred the chicken and set aside.
  3. Blend coriander, avocado, lime juice, and green chili to create a dressing.
  4. In a large bowl, mix the shredded chicken, diced cucumber, red onion, sweet corn, and any additional seasonings.
  5. Drizzle the dressing over the salad and mix well.
Serving
  1. Serve the salad in a big bowl family-style or plated individually.
  2. Lay it on a bed of fresh lettuce for added crunch and pair with warm tortillas and sauces.

Notes

Store leftovers in an airtight container in the fridge. Best consumed fresh but will last for about 2-3 days. Add avocado right before serving to prevent browning.