Mexican Chicken Salad
User Reviews
5
Mexican Chicken Salad
Description
This salad starts with boneless, skinless chicken breasts coated evenly in taco seasoning and grilled until cooked through and rested before slicing. The chicken is served atop a bed of chopped romaine lettuce, accompanied by halved grape tomatoes, sliced avocado, fresh corn kernels, and chopped green onions for crunch and color. Crumbled cooked bacon and queso fresco cheese add smoky and creamy elements, rounding out the flavor profile.
The dressing is a blend of ranch dressing and fresh, spicy salsa pureed until smooth, lending a tangy and mildly spicy note that ties all salad elements together. This combination delivers a balanced taste that highlights the grilled chicken and fresh vegetables without overwhelming them.
This salad works well as a main dish or a hearty side and can be enjoyed immediately for the freshest textures. Storing chicken separately from the vegetables helps preserve freshness if preparing ahead, and the chicken may be reheated before assembling or served cold depending on preference.
Ingredients
- 1 pound chicken breast boneless, skinless
- 1 packet taco seasoning Old El Paso brand
- 2 heads romaine lettuce
- 1 pint grape tomatoes halved, or cherry tomatoes
- 2 avocado peeled and sliced
- 1 cup corn kernels fresh
- 1 cup Bacon cooked crumbled
- 1 bunch green onion chopped
- 1/2 cup queso fresco cheese crumbled
- 1 cup ranch dressing from the refrigerated section, thick
- 1/2 cup salsa fresh, spicy
Instructions
- Preheat the grill to medium heat. Place the chicken breasts in a baking dish and sprinkle with Old El Paso Taco Seasoning. Turn to coat the chicken on all sides. Chop the lettuce and prep all other vegetables.
- Grill the chicken for 5 minutes per side. Then allow the chicken to rest for at least five minutes before slicing. Meanwhile, place the ranch dressing and the salsa in the blender and puree until smooth.
- Pile the chopped lettuce on a large platter. Slice the chicken and arrange over the lettuce. Then arrange the sliced avocados and tomatoes around the chicken. Sprinkle the corn, chopped green onions, crumbled bacon and queso fresco over the entire salad. Serve immediately with a side of spicy tomato ranch dressing.
Notes
- Store grilled chicken separately in airtight containers to keep it fresh for 4 to 5 days.
- Salad greens and vegetables last 3 to 4 days refrigerated unopened.
- Reheat the chicken in the microwave or oven before serving if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 527kcal | 26% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 1290mg | 54% |
| Potassium | 1481mg | 32% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 19515IU | 390% |
| Vitamin C | 40.8mg | 45% |
| Calcium | 169mg | 17% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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