Grilled Chicken Mexican Salad Recipe
Tried it? Rate this Recipe:
|
 This recipe for Grilled Chicken Mexican Salad is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: boneless skinless chicken breasts, 6 oz each
olive oil
avocado
lime
wine vinegar
fresh cilantro
Greek yogurt
romaine lettuce
cherry tomatoes
black beans, can
canned corn
red onion
seasonings: garlic powder, cumin, smoked paprika, salt, black pepper, and dried oregano
|
|
Directions: |
Directions:Marinate the chicken: To a medium bowl, add all the marinade ingredients. Add the chicken and toss well to completely coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes.
Grill the chicken: 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.
Make the dressing: Meanwhile, in a small blender add all the dressing ingredients. Blend until smooth and creamy.
Assemble the salad: To a large salad bowl, add all the prepared veggies and top with the grilled chicken. Drizzle with the avocado dressing and garnish with chopped fresh cilantro. |
|
Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: Chicken: we prefer using chicken breast since they are leaner. But you can use boneless chicken thighs. If you don’t like chicken, use shrimp.
We used romaine lettuce to make this salad but any other lettuce will do.
Greek yogurt: this can be replaced with plain whole milk yogurt.
You can use Avocado oil in place of olive oil
Make sure the avocado you use is firm and not overripe.
Do allow the chicken to sit for 5 minutes before cutting them.
|
|
