Mexican Chopped Salad with BBQ Chicken
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
21 mins
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Servings
6 servings
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Calories
468 kcal
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Course
Main Course, Salad, Lunch
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Cuisine
Mexican
Mexican Chopped Salad with BBQ Chicken
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This Mexican Chopped Salad is loaded with fresh veggies and chickpeas tossed in a simple and flavorful Cilantro Lime Vinaigrette. Topped with tender spiced rub BBQ chicken and tortilla strips, this easy chopped salad is a complete meal!
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Ingredients
For the Chicken
- 1 pound chicken breast, boneless and skinless
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons oil (olive, canola or vegetable)
- 3/4 cups BBQ sauce, plus more for topping the salad if desired
For the Cilantro Lime Vinaigrette
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons cilantro, chopped finely
- 1 teaspoon honey
- 1/2 cup olive oil
The Salad
- 4 heaped cups romaine lettuce
- 1 cup cooked corn kernels (if frozen, thawed - if canned, drained)
- 1 cup cherry tomatoes, halved
- 1/4 to 1/3 cup red onions, sliced thinly
- 1 cup canned garbanzo beans, drained and rinsed
- 1 avocado, peeled and cut into small chunks
- 1 tablespoon cilantro, finely chopped
- 1/4 + tortilla strips
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Instructions
To Make the Chicken
- In a small bowl mix together the cumin, garlic powder, chile powder, salt and pepper.
- Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time you can let it marinade for 30 minutes or up to 4 hours in the refrigerator.
- If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink.
- If Cooking on the Grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
- Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add the BBQ sauce and toss to combine.
To Make the Cilantro Lime Vinaigrette
- In a small bowl whisk all the ingredients together. Or place all the ingredients in a lidded jar and shake well. Set aside
The Salad
- Place the lettuce, corn, tomatoes, onions and garbanzo beans into a large salad bowl. Drizzle some of the vinaigrette and toss to combine. Add the avocado and toss gently. Add more vinaigrette if need it.
- Top with sliced chicken. Garnish with tortilla strips and chopped cilantro. Drizzle some BBQ sauce on top if desired. Serve
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
31g
(10%)
Protein
20g
(40%)
Fat
31g
(48%)
Saturated Fat
4g
(20%)
Cholesterol
48mg
(16%)
Sodium
1182mg
(49%)
Potassium
709mg
(20%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Vitamin A
559IU
(11%)
Vitamin C
14mg
(16%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 1182mg | 49% |
| Potassium | 709mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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