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A bowl filled with salad and topped with BBQ chicken.
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5 from 2 votes

Mexican Chopped Salad with BBQ Chicken

This Mexican Chopped Salad is loaded with fresh veggies and chickpeas tossed in a simple and flavorful Cilantro Lime Vinaigrette. Topped with tender spiced rub BBQ chicken and tortilla strips, this easy chopped salad is a complete meal!
Course Lunch, Main Course, Salad
Cuisine Mexican
Keyword Mexican Chopped Salad
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 servings
Calories 468kcal


For the Chicken

  • 1 pound chicken breast, boneless and skinless
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons oil (olive, canola or vegetable)
  • 3/4 cups BBQ sauce, plus more for topping the salad if desired

For the Cilantro Lime Vinaigrette

  • 1/4 cup lime juice, freshly squeezed
  • 2 tablespoons cilantro, chopped finely
  • 1 teaspoon honey
  • 1/2 cup olive oil

The Salad

  • 4 heaped cups Romaine lettuce
  • 1 cup cooked corn kernels (if frozen, thawed - if canned, drained)
  • 1 cup cherry tomatoes, halved
  • 1/4 to 1/3 cup red onions, sliced thinly
  • 1 cup canned garbanzo beans, drained and rinsed
  • 1 avocado, peeled and cut into small chunks
  • 1 tablespoon cilantro, finely chopped
  • 1/4 + tortilla strips


To Make the Chicken

  • In a small bowl mix together the cumin, garlic powder, chile powder, salt and pepper.
  • Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time you can let it marinade for 30 minutes or up to 4 hours in the refrigerator.
  • If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink. 
  • If Cooking on the Grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
  • Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add the BBQ sauce and toss to combine.

To Make the Cilantro Lime Vinaigrette

  • In a small bowl whisk all the ingredients together. Or place all the ingredients in a lidded jar and shake well. Set aside

The Salad

  • Place the lettuce, corn, tomatoes, onions and garbanzo beans into a large salad bowl. Drizzle some of the vinaigrette and toss to combine. Add the avocado and toss gently. Add more vinaigrette if need it.
  • Top with sliced chicken. Garnish with tortilla strips and chopped cilantro. Drizzle some BBQ sauce on top if desired. Serve


Calories: 468kcal | Carbohydrates: 31g | Protein: 20g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 1182mg | Potassium: 709mg | Fiber: 5g | Sugar: 15g | Vitamin A: 559IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 2mg