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Mexican Chicken Salad

Meat Meat
4 Servings Serving Icon
1 Hour Preferences Icon

Submitted by Tzippy Weber

This salad is full of bold Mexican flavors. The crunchy chickpeas and roasted butternut squash really elevate this dish. I like to serve this as a main for dinner or as a side for the Shabbos day meal. The dressing was inspired by Leah Shapira’s ‘Fajita Chicken Salad Dressing’. If you have leftover grilled chicken, feel free to use it in this recipe. 


Prepare the Chicken and Vegetables


Preheat your oven to 425 degrees Fahrenheit/220 degrees Celsius.


Place your chicken in a bag with the marinade ingredients and set aside.


Toss your butternut squash with 2 tablespoons olive oil, half a teaspoon of salt and a pinch of pepper. Spread onto half of a baking sheet.


In the same bowl, toss your chickpeas with remaining salt, pinch of pepper, chili powder and cayenne. Spread on to the other half of the baking sheet. Roast for 45 minutes or until the squash has developed color and the chickpeas are crunchy.


Preheat your grill pan and grill your chicken till cooked through. Cut into thin strips.

For the Dressing


Shake the dressing ingredients in a jar.

To Serve


Place your lettuce into your bowl or platter. Scatter your toppings, drizzle your dressing, and serve.