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Paleo Mexican Chicken Salad

Posted on May 8, 2015 | 0 comments

Paleo Mexican Chicken Salad

Paleo Mexican Chicken Salad

You can serve a dish like Paleo Mexican Chicken Salad to any crowd, even non-paleo eaters, and it will be a hit. It is simple to double or triple the batch, and you can add the dressing just before serving, so it is easy to transport as well.


Full of healthy crunchy greens and veggies, this salad is a snap to make. You can either cook your own chicken, anyway you would like, or use deli slices or canned chicken. I seasoned and roasted some skinless chicken breasts and thighs for the last Paleo Mexican Chicken Salad I made. Then I diced them and added them, still warm, to the rest of the ingredients.


If you love avocados, you will adore the dressing that tops this Paleo Mexican Chicken Salad. Full of healthy paleo fats and fiber, the creaminess of avocado, lime juice, olive oil and spices, really finish this salad nicely.


Paleo Mexican Chicken Salad pairs nicely with my fresh, hot, Paleo Tortillas served on the side. Roll them up and use them to soak up every last bit of that avocado-lime dressing!


Paleo Mexican Chicken Salad


Paleo Mexican Chicken Salad

  • Prep time:  20 minutes
  • Cook time: none, if you have pre-cooked chicken
  • Servings:  8


  • 8 cups (20 oz.) romaine lettuce, chopped (may use half Napa cabbage if you’d like)
  • 1 1/2 cups jicama, julienned
  • 2 cups cherry tomatoes, cut in half
  • 2 medium red bell peppers, julienned
  • 1/2 a medium red onion, thinly sliced
  • 4 oz. (approx. 2/3 cup) sliced black olives
  • 1 cup roasted, salted pumpkin seeds (salted sprouted works too)
  • 4 cups cooked chicken (any kind), cubed


  • 3 small Roma or vine ripe tomatoes, peeled
  • 2 medium avocados
  • 1/4 cup light olive oil
  • 2 TBS. lime juice
  • 1/3 cup fresh cilantro, or 1 TBS dried
  • 2 medium jalapeno peppers, seeds removed
  • 1/2 tsp. garlic powder or granules
  • 1/2 tsp. paprika
  • 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 1/2 tsp. salt
  • 1 TBS. ground sumac (you can skip this if you can’t find it)


(Payton’s 30 Day Challenge friendly)


1) Mix all salad ingredients, except tomatoes, in a large bowl. Serve the cut tomatoes, on the side, at the table, so they don’t fall to the bottom of the bowl.

2) Place all dressing ingredients in a food processor or blender and process until creamy smooth. Serve dressing on the side at the table, or if you prefer, toss it into the salad.


Hope you enjoy this easy and scrumptious Paleo Mexican Chicken Salad. Ole!



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