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Mexican Grilled Chicken Chopped Salad with Honey Jalapeno Dressing

Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures! This is a great make-ahead recipe for when life just gets busy.

Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures!Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is one of our favorite recipes. This salad isn’t just a salad. It’s a journey on the flavor train my friend. I just couldn’t get enough.

I love a good salad, but not just any ole salad. My salad has to have lots of flavors and textures otherwise I get bored really quick. I love chopped salads. What is a chopped salad anyway?

Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures!Chopped salads are just like any other salad except the ingredients are combined and chopped together so each bite has a scoop of ingredients, flavors, and textures. Just the way I like them! Traditional salads usually start with a bed of greens and have other ingredients layered on top and then dressed.

Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures!I’ve actually been working on this one. My earlier attempts were just meh…boring…sad face inserted here. The key to making this salad was creating a marinade that was bold enough to be evident in the chicken after it was grilled. That and a dressing that was both sweet and had a great kick. I also wanted all kinds of textures from the veggies and cheese.Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures!

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Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures!
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5 from 1 vote

Mexican Grilled Chicken Chopped Salad with Honey Jalapeño Dressing

Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures!
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Total Time 3 hrs
Servings 4
Author Hostess At Heart

Ingredients

Salad

  • 2 chicken breasts skinless, boneless breasts, pounded to even thickness
  • Greens I used Spinach and Romaine Lettuce
  • 1 Red Pepper diced
  • Green onion tops and white parts
  • Tomatoes seeded and diced
  • 1 bunch fresh cilantro divided
  • 1 Avocado divided
  • Cotija Cheese

Marinade

  • 1 tbsp achiote paste
  • 3 tbsp white vinegar
  • 1-1/2 tsp ground guajillo chili powder can substitute ancho chili or chili powder
  • 1/2 tsp garlic powder
  • 1 tbsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp Mexican oregano

Dressing

  • 1 lime juiced and zested (1/4 cup)
  • 1/2 cup canola oil
  • 1 tsp salt
  • 1 cup fresh cilantro leaves and stems
  • 1/4 cup honey
  • 1 tsp Dijon mustard
  • 1 jalapeno ribs and seeds removed
  • 1/4 avocado

Tortilla Straws

  • 2 uncooked tortilla shells I love tortilla land brand

Instructions

  • In a medium-sized glass bowl, combine achiote paste and vinegar. Blend together until smooth and then add the remaining marinade ingredients. Add chicken. Cover and refrigerate 2 hours to 2 days.
  • Remove chicken and grill until they test done.
  • Preheat oven to 450°F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with guajillo chili powder and salt. Cut into strips (a pizza cutter works great). Place tortilla strips on oiled baking sheet and bake for 15 minutes or until lightly browned.
  • Add salad ingredients together and chop into similar sized pieces.
  • Combine the dressing ingredients into a blender, using the cilantro stems and leaves to make one cup. (Use any remaining leaves to garnish the salad) and 1/4 of the avocado (remaining is put into the salad). Blend until thick and creamy. Add additional oil if it's too thick.
  • Chop chicken into small pieces and combine with salad ingredients. Add dressing, fresh cilantro, and tortilla straws.

Notes

Prep time includes non-active marinade time.

Nutrition

Serving: 4g | Calories: 568kcal | Carbohydrates: 28g | Protein: 26g | Fat: 41g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1029mg | Potassium: 861mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1384IU | Vitamin C: 56mg | Calcium: 34mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Here are a few other Mexican inspired dishes that I think you will love!

The Ultimate Spicy Tacos Al Pastor Recipe

To chicken enchiladas sauced with Green Mole on a gray plate and garnished with guacamole and cilantro.

The Ultimate Spicy Tacos Al Pastor

A Taco shell filled with Pork Al pastor and garnished with Cotija cheese and cilantro.

Crockpot Chipotle Chicken Tacos

Three shredded chicken tacos garnished with tomato, avocado, and cilantro.

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Recipe Rating




Mike

Tuesday 26th of May 2020

I absolutely love this salad. Great light meal, especially on a summer day.

Benefits of Combining Honey and Yogurt: Things You Need to Know | Hostess At Heart

Friday 23rd of June 2017

[…] Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing! […]

CakePants

Tuesday 2nd of May 2017

This looks fantastic - and honey jalapeno dressing sounds crazy delicious! So much goodness in one bowl. My stomach is already growling!

Julie Menghini

Tuesday 2nd of May 2017

Thank you so much, Mara! Appreciate you stopping by too!

Liz

Monday 1st of May 2017

I love honey mustard dressing with a kick of Jalapeño. This would be great on a warm sunny day! Thanks for sharing.

Julie Menghini

Monday 1st of May 2017

Thank you, Liz! We had a wonderful weekend two weeks ago but it's been cold and rainy ever since. Hoping for sunny days soon.

Jhuls | The Not So Creative Cook

Saturday 29th of April 2017

Can I get a lunch part two? This looks so good with that perfectly charred chicken and with all the lovely healthy stuff! Thank you for sharing this at FF party! Have fun, Julie. Happy weekend!

Julie Menghini

Monday 1st of May 2017

Thank you, Jhuls! It is so yummy too. Thank you so much for hosting FF this week!