Description
A flavorful and refreshing Mexican Grilled Chicken Salad that combines grilled chicken with fresh vegetables and a zesty dressing.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 6 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, canned, or frozen)
- 1 avocado, diced
- 1/2 cup black beans, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chicken breasts.
- Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
- In a large bowl, combine the salad greens, cherry tomatoes, corn, avocado, black beans, red onion, and cilantro.
- Slice the grilled chicken and place it on top of the salad. Drizzle with your favorite dressing or a squeeze of lime juice.
- Serve immediately with lime wedges on the side.
Notes
- For added flavor, marinate the chicken in the spice mixture for 30 minutes before grilling.
- Substitute grilled shrimp or tofu for the chicken for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg