FREE 5-Ingredient Recipe EBook

• Why You Need My Mexican Salad Recipe
• Ingredients & Substitutions
• How To Make Mexican Salad
• My Recipe Tips
• Mexican Salad Recipe card
• More Mexican Salad Recipes
• Recipe Reviews

This Mexican salad is everything I love about Mexican food in one fresh, easy package. I’ll be honest, it’s by no means authentic, even though I’ve been to Mexico dozens of times. But it has all the bold, bright flavors I love, and the jalapeno honey dressing is nothing short of amazing. When I first threw it together, I instantly wanted to share it with you — and what better day than on Cinco de Mayo? Make this Mexican chicken salad recipe with me to celebrate today… or any day!

Why You Need My Mexican Salad Recipe

• Sweet, spicy, tangy, and crunchy – This Mexican salad hits every flavor and texture I crave from Mexican food: bold spices, juicy chicken, crisp veggies, creamy avocado, and a sweet-and-spicy jalapeño honey dressing.
• Easy 20-minute meal – I love how fresh this tastes without needing anything fancy, and you can be enjoying it in well under half an hour.
• More exciting than your usual salad – Many salads feel like an afterthought, but this one’s hearty enough to be a meal — especially when you pair it with a side of tortilla chips and guac . 😉 It’s perfect for picnics, potlucks, or just a healthy dinner on a weeknight!

Ingredients & Substitutions

Here I explain the best ingredients for my Mexican salad recipe, what each one does, and substitution options. For measurements, see the recipe card .

Taco Seasoned Chicken:

• Chicken Breast – I used boneless, skinless chicken breasts, but chicken thighs work, too. You can even make this Mexican salad with beef taco meat instead — a bit like my taco salad , but with a very different dressing. I also made it with chorizo sausage once, which was just as amazing.
• Taco Seasoning – I make my own taco seasoning with chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, sea salt, and black pepper. Feel free to use store-bought.
• Olive Oil – For searing. Avocado oil works, too.

Salad Ingredients:

• Romaine Lettuce – Any greens you like will work.
• Veggies – A bell pepper, a can of corn ( I get this organic one ), and a red onion for that perfect mix of crunch, sweetness, and bite. Feel free to toss in cherry tomatoes, radishes, or cucumbers.
• Cheese – I used shredded cheddar cheese. Feel free to swap in Monterey Jack, pepper jack, crumbled cotija cheese, or Mexican blend.
• Avocados – I put 1 1/2 avocados in this recipe because 2 felt like too much (even for an avocado lover like me) but 1 wasn’t quite enough. You can get away with one if you grab a large one, or use two smaller ones. When I make this Mexican salad using 1 1/2, I use this avocado saver to store the remaining half.
• Fresh Cilantro – It’s optional, so feel free to skip it if you’re not a fan.

Mexican Salad Dressing:

• Olive Oil – The base. Avocado oil works, too.
• Honey & Jalapeno – For a sweet kick! I used my natural Wholesome Yum Zero Sugar Honey and a fresh jalapeno, but have also made this dressing using my Wholesome Yum Jalapeno Honey alone for an easy shortcut. Regular honey works fine, too.
• Fresh Lime Juice – For bright, zesty flavor and to emulsify the dressing. Bottled works in a pinch, but fresh tastes much better.
• Sea Salt

How To Make Mexican Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the dressing. In a small bowl (or a glass measuring cup – I use one with a spout ), whisk together the olive oil, honey, minced jalapeno, lime juice, and salt.
2. Season the chicken. Pat the chicken breasts dry with paper towels. Season both sides with the taco seasoning.

1. Cook the chicken. Sear both sides in an oiled large skillet , until nicely browned and cooked through. Set aside to rest while you prep the salad.
2. Prep the veggies. While the chicken cooks and rests, toss the chopped lettuce, vegetables, cheese, and avocado into a big bowl or platter.
3. Bring it all together. Slice up the chicken, add it to the salad, and drizzle with the Mexican salad dressing. I serve with extra lime wedges and cilantro.

My Recipe Tips

• You can adjust the sweetness to your liking. I think 3 tablespoons of honey is the perfect amount here, but some of my family members preferred only 2 whereas others thought 4 was better. You do you!
• If you like more heat, use the entire jalapeno . This dressing is pretty mild with just half. The spiciness can also vary depending on the pepper you get, though – they’re all a little different! – so I recommend starting with half and adjusting to your taste after.
• I recommend slicing the onions very thinly. Thicker slices are overpowering in this Mexican salad. If you don’t want sharpness, green onions make a good milder substitute.
• For the best flavor, I recommend making the dressing first. It gets more flavorful as it sits while you cook the chicken and assemble the salad. And if you make it days before, it will be a bit spicier from the jalapenos “marinating” in it.
• Want to make it more hearty? Toss in a can of black beans to bulk it up more. You can even swap the chicken for the beans entirely to turn it into a satisfying vegetarian meal.
• Want to add something fruity? A scoop of my pineapple salsa or mango salsa is so delicious on top of this Mexican chicken salad.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Dressing:

• 1/3 cup Olive oil ▢
• 3 tbsp Honey (I use my natural Wholesome Yum Zero Sugar Honey ; use 4 tablespoons instead of 3 if you like the dressing sweetener) ▢
• 1/2 medium Jalapeno (minced, similar size to minced garlic – or skip this and use Wholesome Yum Jalapeno Honey ) ▢
• 2 tbsp Lime juice (squeezed from 1-2 limes) ▢
• 1/2 tsp Sea salt (to taste) ▢

Chicken:

• 1 1/2 lb Boneless skinless chicken breasts ▢

• 2 tbsp Taco seasoning ▢

• 2 tbsp Olive oil ▢

• 10 oz Romaine lettuce (chopped) ▢

• 1 large Bell pepper (diced) ▢

• 1 15-oz can Corn (drained) ▢

• 1/2 medium Red onion (sliced into thin half moons) ▢

• 1 cup Cheddar cheese (shredded) ▢

• 1 1/2 medium Avocados (sliced or diced) ▢

• Fresh cilantro (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Dressing:

1. In a small bowl (or a glass measuring cup – I use one with a spout), whisk together the olive oil, honey, minced jalapeno, lime juice, and sea salt. Set aside.

Chicken:

1. Pat the chicken breasts dry with paper towels. Season both sides with taco seasoning.

2. Heat the olive oil in a large skillet over medium heat, until shimmering. Add the chicken in a single layer and cook for 4-8 minutes per side, until browned and cooked through. The internal temperature should reach 162-165 degrees F (72-74 degrees C), and will rise another few degrees in the next step.

3. Remove the chicken from the pan and let it rest for 5-10 minutes .

4. While the chicken cooks and rests, assemble the romaine lettuce, diced bell peppers, canned corn, sliced red onions, shredded cheese, and sliced or diced avocados in a large bowl or on a platter.

5. When the chicken is done resting, slice it and arrange over the salad.

6. Drizzle the dressing on top. Enjoy your Mexican salad!

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 cups, or 1/6 of the entire salad

• Tips: Check out my recipe tips above to help you balance the heat and sweetness, avoid overpowering onions, and boost the flavor in every bite.
• Store: Store the chicken, salad, and dressing separately in the fridge—they’re best within a day for the freshest taste and texture.
• Meal prep: Make the dressing, chop the veggies, and cook the chicken—then store everything separately in the fridge until you’re ready to assemble.
• Note on nutrition info: The nutrition info is based on using zero sugar honey. If you use regular honey, the sugar and carb counts will be higher. Optional cilantro not included.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Mexican Salad

More Mexican Salad Recipes

If you like my Mexican chopped salad, try one of my other fresh and flavorful Mexican-inspired salads next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Mexican Salad

My 20-minute Mexican salad recipe is packed with juicy chicken, bold flavors, and zesty honey-lime dressing. Easy, fresh, and vibrant!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/mexican-salad/

Ingredients

Dressing:

• 1/3 cup Olive oil
• 3 tbsp Honey (I use my natural Wholesome Yum Zero Sugar Honey ; use 4 tablespoons instead of 3 if you like the dressing sweetener)
• 1/2 medium Jalapeno (minced, similar size to minced garlic – or skip this and use Wholesome Yum Jalapeno Honey )
• 2 tbsp Lime juice (squeezed from 1-2 limes)
• 1/2 tsp Sea salt (to taste)

Chicken:

• 1 1/2 lb Boneless skinless chicken breasts

• 2 tbsp Taco seasoning

• 2 tbsp Olive oil

• 10 oz Romaine lettuce (chopped)

• 1 large Bell pepper (diced)

• 1 15-oz can Corn (drained)

• 1/2 medium Red onion (sliced into thin half moons)

• 1 cup Cheddar cheese (shredded)

• 1 1/2 medium Avocados (sliced or diced)

• Fresh cilantro (optional)

Instructions

Dressing:

1. In a small bowl (or a glass measuring cup – I use one with a spout), whisk together the olive oil, honey, minced jalapeno, lime juice, and sea salt. Set aside.

Chicken:

1. Pat the chicken breasts dry with paper towels. Season both sides with taco seasoning.

2. Heat the olive oil in a large skillet over medium heat, until shimmering. Add the chicken in a single layer and cook for 4-8 minutes per side, until browned and cooked through. The internal temperature should reach 162-165 degrees F (72-74 degrees C), and will rise another few degrees in the next step.

3. Remove the chicken from the pan and let it rest for 5-10 minutes .

4. While the chicken cooks and rests, assemble the romaine lettuce, diced bell peppers, canned corn, sliced red onions, shredded cheese, and sliced or diced avocados in a large bowl or on a platter.

5. When the chicken is done resting, slice it and arrange over the salad.

6. Drizzle the dressing on top. Enjoy your Mexican salad!

Maya’s Recipe Notes

Serving size: 2 cups, or 1/6 of the entire salad

• Tips: Check out my recipe tips above to help you balance the heat and sweetness, avoid overpowering onions, and boost the flavor in every bite.
• Store: Store the chicken, salad, and dressing separately in the fridge—they’re best within a day for the freshest taste and texture.
• Meal prep: Make the dressing, chop the veggies, and cook the chicken—then store everything separately in the fridge until you’re ready to assemble.
• Note on nutrition info: The nutrition info is based on using zero sugar honey. If you use regular honey, the sugar and carb counts will be higher. Optional cilantro not included.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)