Mexican Grilled Chicken Salad
Simple and delicious Mexican-inspired chicken salad loaded with veggies and protein. Easy to make and so flavorful.
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts 6 oz each
Marinade:
- 3 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Kosher salt and ground pepper to taste
Avocado dressing:
- 1 large avocado
- 1/4 cup olive oil
- 1/2 cup Greek yogurt
- 1 tablespoon wine vinegar
- 1 lime juiced, and zested
- 1/2 bunch fresh cilantro
- 2 teaspoons dried oregano
- Kosher salt and pepper to taste
Salad bowl:
- 4 cups romaine lettuce chopped
- 1 1/2 cup cherry tomatoes quartered
- 14 ounces black beans one can, rinsed and drained
- 8 ounces corn one can, rinsed and drained
- 1 medium red onion thinly sliced
- 1/2 bunch fresh cilantro chopped
Instructions
- To a medium bowl, add all the marinade ingredients (4 boneless skinless chicken breasts3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, Kosher salt and ground pepper). Add the 4 boneless skinless chicken breasts and toss well to completely coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes.
- Heat a grill pan or an outside grill over medium-high heat. Add the chicken and cook for 5-6 minutes per side or until golden brown and cooked through. Once the chicken is done grilling, allow it to sit for 5 minutes, then chop it.
- Meanwhile, in a small blender, add all the dressing ingredients. ( 1 large avocado, 1/2 cup Greek yogurt, 1/4 cup olive oil1 tablespoon wine vinegar, 1 lime (juiced), 1/2 bunch fresh cilantro, 2 teaspoons dried oregano, and Kosher salt and pepper). Blend until smooth and creamy.
- To a large salad bowl, add all the prepared veggies (4 cups romaine lettuce-chopped, 1 1/2 cup cherry tomatoes (quartered), 14 ounces black beans, 8 ounces corn, 1 medium red onionsliced, and 1/2 bunch fresh cilantro), and top with the grilled chicken. Drizzle with the avocado dressing and garnish with chopped fresh cilantro.
Notes
- Chicken: I prefer using chicken breast since they are leaner. But you can use boneless chicken thighs. If you don't like chicken, use shrimp.
- Lettuce: Romaine lettuce was used to make this salad, any other lettuce will do.
- Greek yogurt: this can be replaced with plain whole milk yogurt.
- Avocado oil can be used in place of olive oil
- Make sure the avocado you use is firm and not overripe.
- Allow the chicken to sit for 5 minutes before cutting them.
- Do not overcook the chicken, it will come out dry and rubbery
Nutrition
Calories: 652kcal | Carbohydrates: 46g | Protein: 39g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 906mg | Potassium: 1459mg | Fiber: 15g | Sugar: 5g | Vitamin A: 4772IU | Vitamin C: 30mg | Calcium: 125mg | Iron: 5mg