Chicken Pozole Salad

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

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4



  • 2 boneless, skinless chicken breasts, about a pound total
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 Tbsp olive oil
  • 1 15-ounce can hominy, drained


  • 1 Tbsp minced red onion or shallot
  • 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons lime zest
  • 3 Tbsp lime juice
  • 1/2 cup good quality light olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt


  • 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 Tbsp crumbled cotija (can sub feta) cheese


1 Coat the chicken breasts with spice rub and cook: Mix the chili powder, cumin, salt and pepper in a medium bowl. Add the boneless skinless chicken breasts and toss to coat well.

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.

2 Sauté 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.

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

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

5 Toss salad with hominy and vinaigrette, top with chicken, avocado and cotija: 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.

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  • Kristi Rimkus

    What a terrific twist on posole. Perfect recipe for calorie watchers too.

  • Heidi

    I made this last night. The chicken was so flavorful and the combo of romaine and cabbage (green) was surprisingly good. I relied on Trader Joes bottled cilantro dressing so I can’t comment on the dressing recipe, but the bones of this salad are excellent. A great way to rotate out the Cobb salad for a while.

  • Poppie

    This looks wonderful! I am making it tonight, but I was wondering if I could replace the hominy for corn?

    • Elise Bauer

      You can replace the hominy with corn, but just know that hominy and corn have surprisingly different tastes. So, you’ll be missing out on the “posole” taste if you make it with corn.

  • Melissa

    This recipe turned out fantastic. Great idea for a salad!

  • Sandy S

    This is just plain great! Doing the chicken this way, is also great! Quick and a whole new flavor profile. Will be coming back to this recipe again and again.

  • Sandra

    I love how simple this is to make, but with all the ingredients it still has a lot going on. The cotija cheese sounds perfect to top it all off!

  • Sue @ It's Okay to Eat the Cupcake

    This salad sounds amazing! I’ve used hominy in soups but it would be great in a salad like this one.

  • Estoy Listo

    Great idea. Your posole rojo is my go-to recipe for posole. This looks like a winner too.

  • susan @ the wimpy vegetarian

    This is just gorgeous! I love the idea of adding hominy to a salad. I’ve made posole lots of times, and just love this way to reimagine it.

  • heather @french press

    I love that you turned a delicious soup, into an gorgeous salad, who says eating well has to be dull

  • Jameson Fink

    I’d eat this year-round but especially in the summer when you want all the flavors of posole without a steaming bowl of broth.

  • Rebecca @ Bring Back Delicious

    I got a ridiculously large can of hominy for a couple dollars. It’s 128 ounces I think. I’ve been waiting for pork shoulder to go on sale to make posole but of course, it hasn’t yet. Waiting. Waiting.

    Mexican cuisine bodes really well for salads. We make Chipotle style bowls similar to this almost every day for lunch with slightly different tweaks week to week. Haven’t gotten sick of it yet!

  • Kristen @ A Mind Full Mom

    I love this!! Mexican food is one of my favorite loves and this salad has everything going for it!