Mexican Salad

Mexican Salad Recipe



  • 2 Boneless, Skinless Chicken Breasts
  • 4 Radishes
  • 4 Ounces Cherry Tomatoes
  • 2 Scallions
  • 1 Bunch Cilantro
  • 1 Ear Corn
  • 1 Head Romaine Lettuce
  • 1 Lime
  • 1 Tablespoon Mayonnaise
  • 2 Ounces Arugula
  • 2 Ounces Queso Fresco


Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate to cool.


While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges and place them in a bowl of cold water. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.


In a small bowl, combine the juice of the whole lime, mayonnaise, and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.


Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.