Dallas friends — does this salad look familiar? I recreated Mr. Mesero’s popular “Del Corazon” salad at home and tweaked a few things to make it my own. The base is simple and fresh: bibb lettuce, cherry tomatoes, avocado and hearts of palm. What takes this salad to the next level is the dressing. While the restaurant dresses theirs with olive oil, my version features a bright Cholula-lime vinaigrette with plenty of cilantro for a lively, balanced flavor. Hearts of palm are one of my favorite salad additions — their tender, slightly briny texture pairs perfectly with the creamy avocado and charred, seasoned chicken.
This Del Corazon Ensalada is light, refreshing, and ideal for warm-weather lunches or dinners. It comes together quickly, is satisfying without being heavy, and is easy to scale for more people. Below you’ll find a clear ingredient list and step-by-step instructions, plus tips for making the dressing ahead, cooking the chicken evenly, and storing leftovers so the salad stays vibrant.
- 1/4 cup extra virgin olive oil
- 10–12 dashes Cholula hot sauce, or your preferred hot sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons freshly chopped cilantro
- Salt and freshly ground black pepper, to taste
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil (plus extra for cooking)
- 1 head Bibb lettuce, torn into bite-sized pieces
- 1 avocado, cubed
- 12 oz can hearts of palm, drained and sliced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, very thinly sliced
- Make the dressing: In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, Cholula, lime juice, chopped cilantro, and salt and pepper to taste. Taste and adjust the heat or acidity as desired. Set aside so the flavors meld while you prepare the rest.
- Prepare the chicken: Butterfly each chicken breast by slicing horizontally almost to the other side and opening the breast like a book. This creates a thinner, more even piece for quick, even cooking.
- Season the chicken on both sides with dried oregano, garlic powder, and salt and pepper. Let rest for a few minutes to absorb the seasoning.
- Heat a skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons olive oil and wait until the oil shimmers. Add the chicken and sear until golden brown and cooked through, about 4–6 minutes per side depending on thickness. Use a meat thermometer if available; chicken should reach 165°F (74°C). Remove from the pan and let rest for 5 minutes; this keeps the chicken juicy when you slice it.
- Assemble the salad: Place the torn Bibb lettuce in a large bowl. Top with halved cherry tomatoes, cubed avocado, sliced hearts of palm, and thinly sliced red onion.
- Slice the rested chicken thinly and arrange over the salad. Drizzle the Cholula-lime dressing over the top, toss gently to coat, and serve immediately. Enjoy while the chicken is still warm for the best contrast of textures and flavors.
Make-ahead: The dressing can be prepared a day ahead and refrigerated in a sealed container. Bring it to room temperature and shake or whisk before using. If serving later, keep the dressing separate from the salad to avoid soggy greens.
Variations: Substitute your preferred hot sauce if you don’t have Cholula. Grilled shrimp or tofu are great alternatives to chicken for a different protein option. Add toasted pepitas or sliced radish for extra crunch.
Storage: Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Avocado will brown over time; keep it whole until assembly if you plan to save the salad for later.
Serving suggestion: This salad pairs well with a light, crusty bread or a simple side of warm grains. For a lighter meal, serve it on its own as a satisfying, protein-rich salad.