Spicy Mexican Chicken Salad

With Chipotle Mayo Dressing

Makes 6 servings



12-14 skinless and boneless chicken tenders about 2 oz. each
½ envelope of medium heat taco mix
2 T oil
1 ripe avocado, sliced thinly
10 C torn romaine lettuce pieces
2 ripe tomatoes, sliced into crescent slices
½ red bell pepper diced
½ C finely sliced flat leaf parsley
1 C cheddar cheese or pepper jack
1 red Thai pepper thinly sliced for garnish
Lime wedges
Salt and pepper to taste


1/3 C Chipotle mayonnaise,¼ C white balsamic or other tart vinegar,1/8 C mild oil like sunflower,½ t kosher salt,¼ t black pepper,¼C white onion minced very small,and 2 T fresh lime juice–1 for the dressing, the other to drizzle over everything when you serve it.


  • Heat the oil in a large saucepan. Place the tenders in the pan and season with a little salt and pepper. Sprinkle the taco mix over the uncooked side while the first side is cooking. Flip and cook on the other side letting it sear. Can turn a couple of times so the oil/taco seasoning mixture covers the meat.Remove and keep on a paper towel.When able to handle, cut into large chunks.
  • In a large bowl add the romaine,tomatoes, red peppers and parsley. Cover the romaine mixture with a wet paper towel and keep in the fridge if desired,or serve right away.Whisk the dressing ingredients together and add to lettuce, parsley, peppers and tomato mixture. Grate the cheese and set aside.

To serve:
  • Cut up the avocado right before serving and nestle a few slices on each plate. Add a mound of the salad next to it. And then next to the avocado, a mound of the tenders, serving 2 to 3 for each person depending up on size of tenders. Drizzle a little lime juice on the avocado and the meat. Put a serving of cheese on top, garnish with a lime wedge if desired, and some red hot chili peppers.

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