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close up of a Mexican grilled chicken salad in a bowl with queso fresco cheese, beans, tomatoes, corn, greens, and lime

Loaded Mexican Chicken Salad

A hearty Mexican-style grilled chicken salad made with mixed greens, vegetables, and black beans topped with a creamy cilantro lime vinaigrette dressing.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 20 minutes
Servings 4
Calories 366kcal
Author Amee


  • grill


  • 1 lb chicken tenders marinated in this Mexican chicken marinade or your favorite lime-infused marinade. McCormick's Mojito Lime Marinade dry mix prepared is my favorite store-bought option.
  • 6 cups mixed salad greens I use a blend of romaine and mixed artisan greens. Go with your favorite lettuce here!
  • 1 cup steamed fresh corn cooled and cut off the cob, you can also use canned or thawed frozen corn.
  • 1 large tomato seeded and chopped
  • 15 oz can black beans rinsed and drained well
  • 4 oz Queso Fresco cheese crumbled
  • 1 radish chopped
  • fresh cilantro to taste, for garnishing
  • For the dressing:
  • 2 large limes juiced
  • 1 teaspoon fresh lime zest
  • 2 teaspoon dijon mustard
  • 2 teaspoon real maple syrup
  • 1 tablespoon chopped fresh cilantro
  • ½ cup extra virgin olive oil
  • ½ teaspoon salt


  • Preheat the grill to medium heat while you prep the salad ingredients.
  • Grill the chicken tenders over medium heat, about 4 minutes per side, or until the internal temperature reaches 165 degrees F with a meat thermometer.
  • Divide the salad ingredients between 4 large bowls or meal prep containers and top with grilled chicken.
  • Place the dressing ingredients into a blender and blend until smooth.
  • Drizzle dressing over salad right before serving and toss to mix.
  • Top with crema or sour cream, if desired.


Delicious served with sour cream or crema! *Nutrition information is for the salad only. One tablespoon of dressing is around 65 calories/ 1.5 grams carbs/ 7 grams fat. A small amount of this dressing adds a ton of flavor! You could also double the dressing recipe and use it as the chicken marinade.
  • Preheat your grill with the lid closed. Then, place the chicken over direct heat and cook for 2 minutes. Use tongs to pivot the meat 45 degrees and cook for another 2 minutes. Flip and repeat on the other side to achieve grill marks.
  • Do not overcook your chicken! If it's even the slightest overcooked, it will taste dry. If you're using chicken breasts or thighs, adjust the cooking time.
  • Always let the chicken rest for 5 minutes after grilling, so the savory juices absorb back into the meat.
  • Scale up the ingredients, and make a big batch for summer parties, potlucks, and outdoor events.
  • Add the dressing to taste as it's packed with flavor and a little bit goes a long way.


Calories: 366kcal | Carbohydrates: 30g | Protein: 38g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 771mg | Potassium: 1081mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1429IU | Vitamin C: 27mg | Calcium: 217mg | Iron: 3mg