Chicken Pozole Salad

All the great fixings of chicken posole, in a salad! Chili rubbed sauteéed chicken breasts with hominy, avocado, radishes, salad greens.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated April 05, 2024
Elise Bauer
Chicken Posole Salad
Elise Bauer

One of my favorite comforting soups is Mexican chicken pozole, with a hominy-rich chicken broth, chunks of chicken, and heaped with toppings.

And as anyone who loves pozole knows, it's all about the toppings, right? Avocados, cabbage, radishes, cilantro, Mexican cheese. So why not turn those into a salad?

Chicken Posole Salad
Elise Bauer

In this pozole-inspired salad we are sautéing chili and cumin rubbed chicken breasts and hominy, and serving them with shredded cabbage, chopped romaine, avocados, radishes, cilantro, and cotija, and dressing it all with a lime infused vinaigrette. So good!

Chicken Pozole Salad

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings

Ingredients

Chicken:

  • 2 pounds boneless skinless chicken breasts, about a pound total

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon extra virgin olive oil

  • 1 (15-ounce) can hominy

 Vinaigrette:

  • 1 tablespoon minced red onion or shallot

  • 1/2 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

  • 1 1/2 teaspoons lime zest

  • 3 tablespoons lime juice

  • 1/2 cup good quality light olive oil

  • 1 teaspoon sugar

  • 1/4 teaspoon kosher salt

 Salad:

  • 1 avocado

  • 2 green onions, thinly sliced, including green parts

  • 3 radishes, halved and sliced

  • 1/4 head green or red cabbage, thinly sliced

  • 1 small head of romaine lettuce, sliced crosswise into inch-wide pieces

  • 1/4 cup roughly chopped cilantro

  • 2 tablespoons crumbled cotija (can sub feta) cheese

Method

  1. Coat the chicken breasts with spice rub:

    Mix the chili powder, cumin, salt and pepper in a medium bowl. Add the boneless skinless chicken breasts and toss to coat well.

  2. Cook the chicken in olive oil:

    Heat the olive oil in a thick-bottomed sauté pan on medium high heat. Add the chicken breasts and cook for two minutes on each side.

    Lower the heat to low and cover the pan and cook until the breasts are just cooked through, about 4 to 5 more minutes. Remove the chicken from the pan and let cool to touch.

  3. Sauté the hominy in same pan:

    In the same pan that you used to cook the chicken, add the drained hominy. Toss with the remaining seasoning in the pan. Sprinkle with a little more salt, chili powder and ground cumin.

    Cook on medium high heat for 1 to 2 minutes. Remove from heat.

  4. Make the vinaigrette:

    Whisk together the vinaigrette ingredients—red onion, oregano, lime zest, lime juice, olive oil, salt, and sugar—in a small bowl. Set aside.

  5. Slice the chicken and avocados:

    Slice the cooled chicken across the grain of the meat in 1/4-inch thick slices. Peel and slice the avocado.

  6. Toss and top the salad:

    Toss the romaine lettuce, cabbage, green onion, cilantro, radish, and hominy with half of the vinaigrette. Arrange on serving plates.

    Place several slices of chicken and avocado on top of each plate of greens. Sprinkle with cotija cheese. Drizzle the remaining vinaigrette over the salads.

Nutrition Facts (per serving)
927 Calories
56g Fat
32g Carbs
76g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 927
% Daily Value*
Total Fat 56g 71%
Saturated Fat 9g 47%
Cholesterol 197mg 66%
Sodium 889mg 39%
Total Carbohydrate 32g 12%
Dietary Fiber 12g 43%
Total Sugars 6g
Protein 76g
Vitamin C 35mg 176%
Calcium 133mg 10%
Iron 5mg 27%
Potassium 1344mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.