Name: Mexican Grilled Chicken Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 boneless skinless chicken breasts; 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); 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; 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)

Mexican Grilled Chicken Salad

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Indulge in a vibrant and satisfying Mexican Grilled Chicken Salad that’s perfect for any occasion. This salad features juicy grilled chicken marinated in zesty spices, complemented by a medley of fresh vegetables and a creamy avocado dressing. Whether it’s a family dinner or a summer barbecue, this dish combines flavor and nutrition effortlessly. With quick prep and customizable ingredients, it’s an ideal choice for meal prep or an impressive main course that will surely delight your guests.

Author: Anita
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main
Method: Grilling
Cuisine: Mexican

Ingredients

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4 boneless skinless chicken breasts
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)
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
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)

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Instructions

1. Marinate the chicken: Combine olive oil, garlic powder, cumin, smoked paprika, salt, and pepper in a bowl. Add chicken breasts, coat well, and refrigerate for at least 30 minutes.
2. Grill the chicken: Preheat your grill pan or outdoor grill to medium-high heat. Cook marinated chicken for 5-6 minutes on each side until golden brown. Let rest before chopping.
3. Make the dressing: Blend avocado, Greek yogurt, olive oil, wine vinegar, lime juice, cilantro, oregano, salt, and pepper until smooth.
4. Assemble the salad: In a large bowl, mix romaine lettuce, cherry tomatoes, black beans, corn, red onion, and cilantro. Top with grilled chicken and drizzle with avocado dressing before serving.

Nutrition

Serving Size: 1 salad bowl (approximately 400g)
Calories: 490
Sugar: 5g
Sodium: 620mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 37g
Cholesterol: 80mg

Find it online: https://firstfoodie.com/mexican-grilled-chicken-salad-2/