Mexican Spiced Chicken Salad with Creamy Avocado Dressing

Naomi Elberg Recipe By
  • Cooking and Prep: 50 m
  • Serves: 6
  • Contains:

My family couldn’t get enough! Because everything is prepared separately, my kids created their own chicken taco dinners. They loved picking and choosing the fillings (and I let them drizzle on some taco sauce as well.)

Ingredients (22)


Spice Mixture



Optional add-ins

Start Cooking

Prepare the Salad

  1. Preheat oven to 450 degrees Fahrenheit, line a metal baking sheet with aluminum foil, and spray with non-stick cooking spray.

  2. Combine corn, peppers, and zucchini with one tablespoon olive oil. Bake 10–15 minutes until softened and turning golden.

  3. Turn on the broiler and broil until veggies begin to char lightly. You can also just sauté everything in a pan on your stovetop or use leftover grilled veggies if you happen to have. Allow to cool slightly.

  4. Meanwhile combine the spice mixture ingredients.

  5. Add black beans to cooled veggies and sprinkle with seasoning. You can keep this mixture in the fridge until you’re ready to put your salad together.

Prepare the Dressing

  1. Place dressing ingredients (except water) in the bowl of a food processor or blender, and blend until combined. 

  2. Add water one tablespoon at a time to thin to desired consistency. Adjust seasoning to taste.


  1. Start with greens, veggies, and any other desired vegetables (tomatoes, cucumbers etc).

  2. Slice chicken nuggets into strips. Sprinkle with Mexican seasoning (optional) and drizzle dressing over top.


Photography: Paul Primeau Photography

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