Name: Mexican Grilled Chicken Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 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 cups 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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Mexican Grilled Chicken Salad is a vibrant, flavor-packed dish that combines marinated grilled chicken with fresh veggies, making it the perfect choice for a nutritious lunch or dinner. This salad is not only quick and easy to prepare but also bursting with freshness and zesty flavors. With its colorful ingredients and creamy avocado dressing, it’s sure to impress at summer barbecues or casual family meals. Plus, it’s a healthy option that can be customized to fit your taste preferences.

Author: Anita
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 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 cups 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

Marinate the chicken by mixing olive oil, garlic powder, cumin, smoked paprika, salt, and pepper in a bowl. Add chicken breasts and coat well. Refrigerate for at least 30 minutes.
Preheat grill pan or outdoor grill to medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through. Let rest before chopping.
Prepare the dressing by blending avocado, Greek yogurt, olive oil, wine vinegar, lime juice, cilantro, oregano, salt, and pepper until smooth.
In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, red onion, and chopped cilantro. Top with grilled chicken pieces and drizzle with avocado dressing.

Nutrition

Serving Size: 1 salad (approximately 300g)
Calories: 405
Sugar: 4g
Sodium: 540mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 10g
Protein: 27g
Cholesterol: 70mg

Find it online: https://firstfoodie.com/mexican-grilled-chicken-salad-3/