Mexican Grilled Chicken Salad
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
marinate
30 mins
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Total Time
1 hr
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Servings
4
-
Calories
652 kcal
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Course
Main Course, Salad
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Cuisine
Mexican
Mexican Grilled Chicken Salad
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Simple and delicious Mexican-inspired chicken salad loaded with veggies and protein. Easy to make and so flavorful.
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Ingredients
- 4 boneless skinless chicken breasts 6 oz each
Marinade:
- 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
Avocado dressing:
- 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
- kosher salt and pepper to taste
Salad bowl:
- 4 cups romaine lettuce chopped
- 1 1/2 cup 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
- To a medium bowl, add all the marinade ingredients (4 boneless skinless chicken breasts3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, Kosher salt and ground pepper). Add the 4 boneless skinless chicken breasts and toss well to completely coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes.
- Heat a grill pan or an outside grill over medium-high heat. Add the chicken and cook for 5-6 minutes per side or until golden brown and cooked through. Once the chicken is done grilling, allow it to sit for 5 minutes, then chop it.
- Meanwhile, in a small blender, add all the dressing ingredients. ( 1 large avocado, 1/2 cup Greek yogurt, 1/4 cup olive oil1 tablespoon wine vinegar, 1 lime (juiced), 1/2 bunch fresh cilantro, 2 teaspoons dried oregano, and Kosher salt and pepper). Blend until smooth and creamy.
- To a large salad bowl, add all the prepared veggies (4 cups romaine lettuce-chopped, 1 1/2 cup cherry tomatoes (quartered), 14 ounces black beans, 8 ounces corn, 1 medium red onionsliced, and 1/2 bunch fresh cilantro), and top with the grilled chicken. Drizzle with the avocado dressing and garnish with chopped fresh cilantro.
Notes
- Chicken: I prefer using chicken breast since they are leaner. But you can use boneless chicken thighs. If you don't like chicken, use shrimp.
- Lettuce: Romaine lettuce was used to make this salad, any other lettuce will do.
- Greek yogurt: this can be replaced with plain whole milk yogurt.
- Avocado oil can be used in place of olive oil
- Make sure the avocado you use is firm and not overripe.
- Allow the chicken to sit for 5 minutes before cutting them.
- Do not overcook the chicken, it will come out dry and rubbery
Nutrition Information
Show Details
Calories
652kcal
(33%)
Carbohydrates
46g
(15%)
Protein
39g
(78%)
Fat
36g
(55%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
906mg
(38%)
Potassium
1459mg
(42%)
Fiber
15g
(60%)
Sugar
5g
(10%)
Vitamin A
4772IU
(95%)
Vitamin C
30mg
(33%)
Calcium
125mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 46g | 15% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 906mg | 38% |
| Potassium | 1459mg | 31% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 4772IU | 95% |
| Vitamin C | 30mg | 33% |
| Calcium | 125mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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