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Warm Mexican chicken salad with fat free pepper dressing

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I know it’s January but I still love my salads. This warm Mexican chicken salad is a perfect cold weather salad, tossed into the salad leaves whilst it’s still nice and warm and topped with a spicy fat free pepper dressing. Totally delicious and nutritious.

The Mexican chicken is super simple to make – just make a tin foil bag, drop in the chicken breast mini fillets and add a drizzle of olive oil, toss in smoked paprika, oregano, ground cumin and season well.

Seal the parcel and bake in the oven for around 25 minutes.

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Now, that fat free pepper dressing is really simple too and tastes amazing. Dry roast two peppers, two plump vine tomatoes and a red chilli. Once they’re charring, remove from the oven, blitz in the food processor with the juice of a lime, a handful of coriander and a pinch of salt.

I serve the chicken and pepper dressing still warm just layered onto a bowl of fresh salad leaves and topped with a sprinkling of sliced radish and spring onions.

Make warm Mexican chicken salad your way
  • Use salmon or tuna instead of chicken.
  • Skip the chilli if you don’t like the heat.
  • Throw on some additional toppings – chopped avocado, handful of black beans or cheese.
Love your leftovers
  • The leftover fat free pepper dressing will keep in the fridge for a couple of days. Use in quesadillas, toasted cheese sandwiches or drizzle onto tacos.
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Try our chicken rice salad recipe here

Yield: Serves 2

Warm Mexican chicken salad with fat free pepper dressing

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Deliciously easy warm chicken salad with a zingy fat free dressing

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 400g chicken breast mini fillets
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • olive oil - salt and pepper
  • 2 peppers - red or yellow
  • 2 vine tomatoes
  • 1 red chilli
  • 1 lime - juiced
  • Handful of chopped coriander
  • Salad leaves
  • 2 spring onions
  • a few radishes thinly sliced


  1. Heat the oven to 200C.
  2. Make a parcel out of tin foil and drop in the chicken, add a drizzle of olive oil, the smoked paprika, oregano and cumin. Season with salt and pepper. Seal the parcel and place on a baking tray in the oven - cook for around 25 minutes. Until the chicken is cooked thoroughly.
  3. For the dressing place the peppers, tomatoes and chilli onto a baking tray and dry roast in the oven for around 20 minutes until they are starting to char.
  4. Tip them into a food processor with the juice of a lime, the chopped coriander and a pinch of salt. Blitz to a puree.
  5. To serve add the salad leaves to a plate, top with the chicken, drizzle over the fat free pepper dressing, and sprinkle over the radishes and spring onions.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 844Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 220mgSodium: 1374mgCarbohydrates: 51gFiber: 10gSugar: 13gProtein: 90g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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