Mexican Chopped Chicken Salad
Dive into a vibrant explosion of flavor with this Mexican Chopped Chicken Salad! Packed with juicy, spice-rubbed grilled chicken, crisp romaine lettuce, and a hearty mix of black beans, sweet corn, cherry tomatoes, and creamy avocado, this salad is a wholesome feast for your senses. The zesty lime-paprika dressing, lightly sweetened with honey, ties everything together, while fresh cilantro adds a burst of herbal brightness. Perfect for a quick and healthy dinner, this colorful salad is both nourishing and satisfying, ready in just 35 minutes. Whether you're craving bold Mexican-inspired flavors or looking for a versatile meal idea, this salad is sure to become your go-to recipe!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 large avocado, diced
- 0.5 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 1 teaspoon honey
- 0.5 teaspoons ground paprika
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
In a small bowl, mix together chili powder, cumin, garlic powder, salt, and black pepper.
Rub the chicken breasts with 1 tablespoon of olive oil, then season both sides evenly with the spice mixture.
Grill the chicken breasts for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes before slicing into bite-sized pieces.
While the chicken is cooking, prepare the salad. In a large bowl, combine romaine lettuce, black beans, corn, cherry tomatoes, red bell pepper, avocado, red onion, and fresh cilantro.
In a small jar or bowl, whisk together lime juice, remaining tablespoon of olive oil, honey, and ground paprika to make the dressing.
Drizzle the dressing over the salad and toss well to combine.
Top the salad with the grilled chicken pieces.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 35.8 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4374 mg | 93% | |
*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.
