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Mexican Grilled Chicken Salad

Simple and delicious Mexican-inspired chicken salad loaded with veggies and protein. Easy to make and so flavorful.

Prep Time
10 mins
Cook Time
10 mins
marinate
30 mins
Total Time
1 hr
Servings: 4
Calories: 652 kcal
Course: Main Course , Salad
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.