Grilled Mexican Chicken Salad
Elevate your salad game with this vibrant Grilled Mexican Chicken Salad, bursting with bold flavors and wholesome ingredients. Tender, smoky chicken breasts marinated in a zesty blend of lime juice, cumin, and smoked paprika take center stage, perfectly complemented by a colorful medley of crisp romaine lettuce, juicy cherry tomatoes, sweet corn, black beans, creamy avocado, and a hint of cilantro. The homemade lime-honey dressing adds a tangy-sweet finish, while optional toppings like feta cheese and jalapeño provide extra flair. This quick and easy recipe, ready in just 35 minutes, offers a healthy, satisfying meal for lunch or dinner. Perfect for BBQ season or a fresh twist on weeknight dinners, this vibrant Mexican-inspired salad will delight your taste buds and keep you coming back for more!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans (drained and rinsed)
- 0.25 cup red onion
- 1 piece avocado
- 0.25 cup cilantro (chopped)
- 0.25 cup feta cheese (optional)
- 1 piece jalapeño (optional, finely diced)
- 3 tablespoons lime juice (for dressing)
- 3 tablespoons olive oil (for dressing)
- 1 teaspoon honey (for dressing)
- 0.25 teaspoon salt (for dressing)
- 0.25 teaspoon black pepper (for dressing)
Instructions
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, cumin, smoked paprika, garlic powder, 0.5 teaspoon salt, and 0.5 teaspoon black pepper to form a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Let it marinate for at least 15 minutes (or up to 4 hours in the refrigerator for enhanced flavor).
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into thin strips.
While the chicken is grilling, prepare the salad base. In a large salad bowl, combine the romaine lettuce, cherry tomatoes (halved), corn kernels, black beans, red onion (thinly sliced), avocado (sliced or diced), and chopped cilantro.
In a small bowl, whisk together 3 tablespoons lime juice, 3 tablespoons olive oil, honey, 0.25 teaspoon salt, and 0.25 teaspoon black pepper to make the dressing.
Drizzle the dressing over the salad and toss to coat evenly.
Top the salad with the grilled chicken slices. Optionally, garnish with feta cheese and diced jalapeño for extra flavor and spice.
Serve immediately and enjoy your Grilled Mexican Chicken Salad!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 9.9 g | 36% | |
| Total Sugars | 8.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
