Mexican Salsa Salad

This tangy Mexican salsa salad is surely an amazing twist to the usual salads and the best way to begin any meal.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

30 Min




  • For Mexican Salsa Salad
  • 250 gm Chicken breasts
  • salt to taste
  • Black pepper powder to taste
  • 1 tbsp herb oil
  • For Dressing
  • 3 chopped green chillies
  • 1 tomato blanched
  • Few chopped coriander leaves
  • 3 to 4 jalapenos chopped
  • ½ tsp cumin powder
  • 1 tsp lemon juice
  • 1 tbsp Olive oil
  • For Avocado Toast
  • 1 ripe and mashed avocado
  • 1 tbsp butter
  • 1 tsp garlic cloves chopped
  • Cumin powder pinch
  • 1 loaf bread
  • 1 red bell pepper finely chopped
  • 10 to 12 baked corn nachos
  • few Iceberg lettuce
  • 1 tbsp boiled chick peas
  • For Garnish
  • Sour cream


  1. 1

    Marinate chicken breasts with salt black pepper powder, and herb oil. In a grill pan, sear the marinated chicken breasts. For the dressing, combine chopped coriander leaves, jalapenos, tomato, and green chillies, cumin powder, lemon juice, and olive oil. Mix well. Slice the bread loaf. In a pan, heat butter and sear the bread slices. In another bowl, add ripe and mashed avocado, butter, chopped garlic, and cumin powder. Mix well. Top the bread slices with the avocado mixture. Add finely chopped red bell pepper on the avocado toasts. For the salad, combine iceberg lettuce, chopped blanched tomato, boiled chickpeas, toasted cumin powder, and dressing in a bowl. Mix well. Slice the chicken, place the dressing on top along with baked corn nachos and the prepared salad. Garnish with sour cream. Serve the dish with avocado toasts.

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