Mexican Chicken & Chickpea
Chopped Salad
This Mexican Chicken & Chickpea Salad is a lightened-up twist on classic Mexican chopped salad. It’s fresh, bright, and full of bold flavor. Even better, it comes together quickly with simple ingredients.
Just imagine tender pieces of spice-rubbed chicken mixed with chickpeas, creamy goat cheese, and crunchy bell peppers. Then add mixed greens, lime, cilantro, and a touch of honey. Everything blends into a salad that’s vibrant, unexpected, and so satisfying.
I love this combination because the chickpeas, goat cheese, and honey bring unique textures and flavors you don’t always find in a Mexican chopped salad. And the dressing? It’s simple but unbelievably good.
Make it your own.
Change it up to make it how you like it.
- Cotija cheese
- Feta cheese
- Avocado
- Cherry tomatoes
- Red onion
- Romaine Lettuce
- Arugula
- Corn
- Black Beans
A spice blend to always use.
You’ll notice there aren’t beans, corn, or raw tomatoes here. I don’t eat much of those, and honestly, this version tastes amazing without them. Instead, the spice blend carries the flavor, and it’s one I always keep stocked:
Smoked paprika
Cumin
Garlic powder
Onion powder
Sea salt
Black pepper
Bonus: Mexican oregano
This blend works beautifully in this Mexican chicken salad, but also in tacos, steak, ground beef, and so many other weeknight meals. It’s versatile, warm, and full of depth.
This salad is refreshing but hearty, easy yet flavorful, and perfect for lunch or dinner.
More Salad Recipes to Love
Pro Tip: Double the spice-rubbed chicken and keep extras for tacos, grain bowls, or quick salads throughout the week. It makes meal prep effortless.
If you make this recipe, tag me so I can see! Follow along on Instagram @whitesparrowfoodco for more fresh, easy, and flavor-packed recipes.
Mexican Chicken & Chickpea Chopped Salad
- Total Time: 15 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
A fresh Mexican Chicken & Chickpea Salad with spicy chicken, crunchy veggies, and creamy goat cheese. Light, flavorful, and topped with a simple zesty dressing.
Ingredients
- 1 teaspoon coconut oil (or other neutral oil)
- 2 boneless chicken breasts, cut into small pieces
- 1/2 cup drained chickpeas
- mixed greens
- small bunch fresh cilantro, roughly torn
- 1/2 cup sliced bell peppers (assorted colors)
- 1/4 cup goat cheese
Spice Blend
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon both sea salt and ground black pepper
- 1/2 teaspoon tapioca powder (optional)
Mix all ingredients in a small bowl
Cilantro Lime Honey Dressing
- 1 large lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 heaping tablespoon fresh cilantro, chopped finely
- 1 pinch red pepper flakes
- 1 pinch each sea salt and ground black pepper
Combine all ingredients in a jar with a lid, shake or stir to combine and set aside until needed.
Instructions
- Heat a medium sized skillet and the coconut oil, up over medium heat. Toss the chicken with the spice blend. When the pan is hot, add in the chicken and spread out so that it is an even layer. Let cook without moving the pieces around for 4 minutes.
- Toss the chicken to flip the pieces over. Add in the chickpeas and mix around slightly and let cook for 2 minutes or until the chicken is cooked through.
- Remove the chicken and chickpeas from the heat to let cool slightly (you can pour it into a bowl or onto a plate to cool quicker).
- To assemble the salad, place the mixed greens and cilantro in a shallow bowl or plate. Place the sliced bell peppers around and add in the chicken and chickpea mixture. Top with the goat cheese and the salad dressing. Serve and enjoy.
Notes
I used lunchbox bell peppers for this salad. I like using these smaller peppers, so I can use several (3) colors in one salad without any waste.
- Prep Time: 10
- Cook Time: 5
- Category: salad
- Method: stove top
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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