Yucatan Chicken Salad with Creamy Chipotle Sauce


Happy Cinco de Mayo!

This salad was inspired by an old-time favorite of mine, the Yucatan Chicken Salad from Dos Coyotes in Davis, California.  When I was in college at UC Davis, I would order this salad a couple times a month and it was such a treat! I was on a college-student budget so eating out was not normally an option.

You are absolutely going to love this recipe! You might consider making extra as you’ll want to eat the entire salad in one sitting.






Yucatan Chicken Salad

Yields 4-5 servings // Cook time 90 minutes



  • 1 ½ lbs boneless skinless chicken breast
  • 1 head Romaine lettuce, chopped
  • ½ small red onion, chopped
  • 1/2 cup carrots, shredded
  • 1 red bell pepper, julienned
  • 1 medium jicama, peeled and julienned
  • 1/2 cup cherry tomatoes
  • 1 can black beans, rinsed and drained
  • ½ cup Tortilla strips
  • 3 Tbsp cilantro

Mango Marinade:

  • 1/2 cup mango juice
  • 1 lime, juiced
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 Tbsp chili powder
  • 1 tsp salt

Mango Slaw:

  • ½ head red cabbage, thinly sliced
  • 1 mango, diced
  • 3 Tbsp cilantro, chopped
  • 1 Tbsp sugar
  • 1 lime, juiced
  • 1 Tbsp unseasoned rice wine vinegar

Chipotle Cream:

  • 2 Tbsp chipotle paste (Add more if you like it spicy)
  • 1/2 cup low fat sour cream
  • 1 lemon, juiced
  • 1 tsp chili powder
  • Pinch of cayenne pepper, optional (I love mine spicy!)
  • Salt to taste (I went light on salt!)

Cilantro Lime Vinaigrette:

  • 3 Tbsp cilantro, chopped
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 2 Tbsp canola oil
  • 2 tsp sugar
  • Salt and pepper, to taste


  1. Prepare marinade by combining marinade ingredients in a large resealable plastic bag. Add chicken breasts and cover completely with the mixture. Let marinate in fridge for 1 hour.
  2. While chicken is marinating, prepare the salad.  In a large bowl, mix together lettuce, carrots, red pepper, jicama, tomatoes, onion and black beans. Set aside.
  3. To prepare the slaw, mix together mango slaw ingredients in a medium bowl. Cover and refrigerate.
  4. Prepare chipotle sauce by whisking together the chipotle paste, sour cream, lemon juice, chili powder and cayenne pepper. Add salt to taste. Cover and refrigerate.
  5. Next, prepare salad dressing. In a blender or food processor, blend the cilantro, lime juice, lemon juice and sugar until cilantro is finely chopped. With blender on low speed, slowly add the canola oil and blend until combined. Add salt and pepper to taste. Cover and refrigerate.
  6. In a large skillet over medium heat, warm 1 Tbsp canola oil. Add chicken and cook until completely cooked through, about 4-5 minutes per side. Remove from pan and let cool for 2 minutes before slicing into medium strips.
  7. Remove dressing, chipotle sauce and mango slaw from fridge. Top salad with grilled chicken, mango slaw, salad dressing, chipotle cream sauce, tortilla strips and fresh cilantro. Enjoy!




  1. chefchewie on May 5, 2014 at 1:55 pm

    This looks delicious April! I’ll need to try this- especially that chipotle cream YUM!

    • April Murray on May 5, 2014 at 2:04 pm

      It is super good! Just had the leftovers for lunch, I hope you enjoy :)

  2. Sugar and Cinnamon on May 5, 2014 at 3:44 pm

    You have a lovely blog! This salad is so colourful and I bet it tastes great :)

    • April Murray on May 7, 2014 at 10:15 am

      It tastes great, fresh and satisfying! Enjoy :)

  3. Nancy on May 5, 2014 at 4:20 pm

    Looks fabulous, April! All of the components sound great alone, but I imagine they’re delicious together!

    • April Murray on May 7, 2014 at 10:16 am

      Thank you Nancy!! I hope you enjoy 😉

  4. Gluten Free Fabulous on May 5, 2014 at 5:02 pm

    I love the way the salad looks, beautiful colors and I love the chipotle cream!

    • April Murray on May 7, 2014 at 10:16 am

      thank you! The chipotle cream is delicious, it goes well on anything and everything.

  5. Alex on May 6, 2014 at 7:47 am

    So colorful! Looks delicious!

    • April Murray on May 7, 2014 at 10:16 am

      Thank you Alex!! Much appreciated 😉

  6. Mommy M on May 6, 2014 at 9:19 am

    This looks absolutely delicious! I cannot wait to make it. :)

    • April Murray on May 7, 2014 at 10:17 am

      Let me know how yours turns out!!! Enjoy :)

  7. CakePants on May 15, 2014 at 1:59 pm

    Oh wow, this salad looks and sounds fantastic!! So colorful, and the chipotle cream sounds beyond delicious. I’ll definitely have to try making this!

  8. Josh Lang on December 21, 2014 at 8:14 pm

    Would you have any clue on how to make the Dos Coyotes Southwest Vinaigrette dressing? It’s the one used on the Adobe Salad. I’ve tried to identify the ingredients by taste, but can’t get it. Thanks.

    • April Murray on February 8, 2015 at 11:04 am

      Hey! I haven’t had their dressing in a long time! Wish I could help

  9. DJ on August 20, 2015 at 1:26 am

    I also love Dos and the Yucatan Chicken Salad. The first time I tried it was in Davis during my college days. Go Ags!

    I was searching for a recipe for the dressings on this salad and came across your blog. Where did you find the chipotle paste?

    • A4april on September 15, 2015 at 8:45 pm

      Hi there! I love this salad too:) There is chipotle paste near the salad dressing section of the grocery store.. you could probably also find it online! I use The Art of Chipotle brand. Hope this helps!

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