Some people do the whole roast-dinner-thing on Sundays.  For the last year or so, the mister and I have decided to take a different approach and just keep it simple.  In the winter, it’s soup and homemade bread.  Now that the sun is shining until 9 and it’s warm out, we’re all about salads.

But, let’s face it, letuce + tomato + cuke + dressing = booooooooooring week after week after week.  So, finding new combos to jazz things up is not only a good idea, it’s a necessity if you’re trying to keep things light, tasty and interesting!  I came up with this one by borrowing a little from a number of different books.  The nice thing is that, while it looks like a lot of moving parts, other than a little chopping and getting the marinade together, it’s really pretty easy to make.

Texy-Mexy Chicken Salad


  • 4 chicken breasts
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/2 tsp smoked sweet paprika
  • 2 cloves garlic, grated

Tomato Salsa

  • 1 punnet cherry tomatoes, finely chopped
  • 1 jalapeno, seeded and minced
  • 1/4 red onion, finely chopped
  • 1 clove garlic, minced
  • handful cilantro, roughly chopped
  • good pinch salt and pepper
  • Juice of a lime


  • 1 1/2 tsp chipotle paste
  • 1 tsp Dijon
  • Juice of 2 limes
  • 2-3 Tbsp olive oil
  • 1 tsp brown sugar
  • salt and pepper


  • Romaine
  • 1 large bunch cilantro, roughly chopped
  • 2 carrots, peeled and grated
  • radishes
  • avocado, peeled, pitted and sliced (save to layer on top)

Mix the marinade in a plastic bag and let the chicken sit for a couple of hours – I like to bash the chicken with the heel of my hand a little.  You don’t want to totally flatten it, just tenderize it a little.  Mix the tomato salsa a couple of hours before making the salad to give the flavors time to mix.  To make the dressing, I like to pour everything into a jar and give it a shake – easy peasy. 

Cook the chicken by either popping it on the grill or cooking it in a pan, then let it sit while you assemble the salad.  Toss all the salad makings in a bowl.  Assemble the dish by making a bed of salad, topping with the tomato salsa (drain the liquid if it’s too wet), adding the sliced avocado then finish with the chicken sliced into strips.  Drizzle with the dressing and you’re there!