Fiesta Grilled Chicken Salad
5 of 17 grilled chicken and corn salad with avocado and parmesan.
Recipe Summary Fiesta Grilled Chicken Salad
I came up with this delicious meal salad after I found I was all too often relying on prepackaged deli salads that were too expensive and not always the freshest. This is quick and easy, can be prepared ahead and scaled up or down depending on the servings needed.
Ingredients | Grilled Chicken Salad Recipes Easy1 lime, juiced2 tablespoons olive oil½ teaspoon chili powder½ teaspoon cuminsalt and ground black pepper to taste2 large skinless, boneless chicken breasts4 cups torn romaine lettuce2 cups mixed baby greens2 cups corn kernels1 cup shredded sharp Cheddar cheese½ cup canned black beans, rinsed½ cucumber, diced½ cup ranch dressing¾ cup chunky salsa1 tablespoon finely chopped cilantro1 cup crushed taco chipsDirectionsMix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.Preheat an outdoor grill for medium heat and lightly oil the grate.Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.To save time, cook the chicken ahead of time - or if you are really in a pinch, use a rotisserie chicken, remove skin and fat, and tear into bite-sized pieces. You can also purchase prepackaged, washed, and torn lettuce to save time.Info | Grilled Chicken Salad Recipes Easyprep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
TAG : Fiesta Grilled Chicken SaladSalad,
