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Flavorful blackened chicken, avocado, and tons of other Mexican-style goodness collide in this loaded Mexican salad that is SO easy to throw together---you'll be making it all summer!
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Blackened Chicken Avocado Mexican Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings



  • 2 teaspoons ground paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 lb boneless skinless chicken breasts
  • 2 tablespoons olive oil


  • 4 cups chopped romaine lettuce
  • 2 mediums avocados sliced
  • 1 cup halved cherry tomatoes
  • 1/2 cup sweet corn
  • 1/2 cup crumbled feta cheese
  • 1 small jalapeno finely minced


  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon agave syrup
  • 1 clove garlic finely minced
  • Salt and pepper to taste


  • Make the chicken: In a small bowl, combine seasonings. Pat chicken breasts dry and rub with olive oil. Rub seasoning mixture on both sides of chicken. Grill chicken over medium-high heat 10-15 minutes, turning once until chicken registers 165F. Cool chicken then slice into strips.
  • Make the salad: In a large bowl, combine all salad ingredients and blackened chicken.
  • Make the dressing: In a small bowl, whisk all dressing ingredients until smooth. Season with salt and pepper to taste. Pour over salad right before serving and toss to coat. Serve salad cold and enjoy!