Mexican Grilled Chicken Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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marinate
30 mins
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Total Time
1 hr
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Servings
4
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Calories
652 kcal
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Course
Main Course, Salad
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Cuisine
Mexican
Mexican Grilled Chicken Salad
Description
The chicken breasts are marinated in a mixture of olive oil, garlic powder, ground cumin, smoked paprika, salt, and black pepper, then grilled until golden and cooked through. After resting, the chicken is chopped and added to a salad composed of chopped romaine lettuce, quartered cherry tomatoes, rinsed black beans, corn, thinly sliced red onions, and fresh cilantro. The dressing, made by blending ripe avocado with Greek yogurt, olive oil, wine vinegar, lime juice and zest, cilantro, oregano, salt, and pepper, creates a creamy, tangy sauce that coats the salad ingredients and adds richness and brightness.
This salad serves as a substantial meal or main dish, offering protein from the chicken and beans alongside fresh vegetables. The balance of smoky, savory chicken and the creamy, citrusy dressing makes it adaptable for lunch or dinner during warmer months or whenever a fresh, filling salad is desired.
For variations, boneless skinless chicken thighs can substitute chicken breasts, and the dressing can use plain whole milk yogurt instead of Greek yogurt. Using firm, ripe avocados ensures smooth dressing texture. Allowing the chicken to rest before chopping helps retain juiciness and tenderness, while avoiding overcooking keeps the meat from drying out.
Ingredients
- 4 chicken breast 6 oz each, boneless skinless
Marinade:
- 3 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- salt to taste, Kosher
- black pepper to taste, Kosher
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 cilantro fresh
- 2 teaspoons oregano dried
- salt to taste, kosher salt
- black pepper to taste, kosher salt
Salad bowl:
- 4 cups romaine lettuce chopped
- 1 1/2 cup cherry tomato 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 cilantro chopped, fresh
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
- Boneless chicken thighs can replace chicken breasts for a juicier result.
- Plain whole milk yogurt may be used instead of Greek yogurt in the dressing.
- Avocado should be ripe but firm for best dressing consistency.
- Allow grilled chicken to rest for 5 minutes before chopping to retain juices.
- Do not overcook chicken to prevent dryness and rubbery texture.
- Romaine lettuce is traditional, but other greens work well in this salad.
- Avocado oil may substitute olive oil in marinade or dressing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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