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Mexican Chicken Salad Recipe

Mexican Chicken Salad Recipe

The main ingredient in this recipe is boneless skinless chicken breasts.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Salad
Cuisine: Mexican
Keyword: Mexican Chicken Salad Recipe
Servings: 2
Calories: 344kcal

Equipment

  • 1 Pan

Ingredients

Marinade:

  • 4 boneless skinless chicken breasts 6 oz each
  • 3 tablespoon olive oil divided
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • salt and pepper

Avocado dressing:

  • 1 large avocado
  • 1/4 cup olive oil
  • 1/2 cup Greek yogurt
  • 1 tbsp wine vinegar
  • 1 lime juiced
  • 1/2 cilantro
  • 2 tsp oregano
  • salt and pepper

Salad bowl:

  • 4 cups romaine lettuce
  • 1 1/2 cup cherry tomatoes
  • 14 oz beans rinsed
  • 8 oz can corn rinsed
  • 1 onion
  • 1/2 cilantro

Instructions

  • Add all the marinade ingredients to a medium bowl. Add the chicken and thoroughly mix to coat. For at least 30 minutes, marinate the chicken in the refrigerator with the bowl covered.
  • Over medium-high heat, preheat an outdoor grill or grill pan. Cook the chicken for 5 to 6 minutes on each side, or until golden brown and well cooked. After the chicken has finished grilling, let it rest for 5 minutes before chopping.
  • In the meantime, combine all the dressing ingredients in a small blender. Blend till creamy and smooth.
  • Add all the prepped vegetables to a large salad bowl, then top with the grilled chicken. Add the avocado dressing and fresh cilantro cut as a garnish.

Nutrition

Calories: 344kcal | Carbohydrates: 18g | Protein: 9g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 45mg | Potassium: 707mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9097IU | Vitamin C: 34mg | Calcium: 156mg | Iron: 4mg
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