There is plenty of fiesta flavor and crunch to this salad that the chicken is certainly optional. I found a clean dressing at a WinCo store that recently had a grand opening in my area. It’s definitely not the store of choice for health seekers but I was able to find a few hidden treasures, one of which was this salsa or salad dressing. So I came home an put this salad together and it was fabuloso!
Guaca Salsa Ingredients: Tomatillo, Avocado, Jalapeno, Cilantro, Vinegar, Garlic and Spices – That’s it!
Fiesta Chicken Salad

Ingredients
- 2 skinless, boneless chicken breast halves (eliminate the first 3 ingredients for Vegetarian, Vegan and Raw)
- 1 Tbsp Spike Hot and Spicy seasoning or chili powder, garlic powder, onion powder and sea salt mixture.
- 1 Tbsp coconut oil
- 8 cups (10 oz bag) Lettuce of choice such as mixed salad greens or romaine and spinach
- 1 cup sweet corn, fresh or frozen, thawed
- 1 can black beans (15 oz), rinsed
- 2 avocados, sliced
- 24 cherry tomatoes or 1 med tomato, cut into wedges
- 3 green onions chopped including the greens or ¼ onion, chopped
- 1 cup cilantro or parsley, diced
- ¼ cup sesame seeds, black
- ¼ cup pepita seeds
- ½ cup Green Salsa Salad Dressing or Cilantro Salad Dressing
Instructions
- Cut the raw chicken breasts in half and place in a heated skillet (medium-high heat) with the coconut oil. Sprinkle the seasoning on top and once again when you turn the chicken over to cook on the opposite side.
- When the chicken is thoroughly cooked, set aside and prepare the rest of the salad.
- In four separate serving bowls, place the lettuce, corn, black beans, avocados, tomatoes, onion and cilantro or parsley.
- Slice the chicken and place on top of the salad.
- Sprinkle sesame seeds, pepita seeds and salad dressing on top.
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