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Grilled Southwest Chicken Salad

Delicious Grilled Southwest Chicken Salad for Summer Fun

Enjoy this Grilled Southwest Chicken Salad, a colorful and hearty meal that's perfect for summer fun.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Breasts marinate for optimal flavor
  • 1 cup Chili Lime Marinade combine with lime juice and spices
For the Salad Base
  • 2 medium heads Romaine Lettuce fresh and crispy
  • 1 can Black Beans rinsed and drained
  • 2 ears Corn fresh off the cob
  • 1 cup Grape or Cherry Tomatoes halved
  • 2 medium Ripe Avocados choose ones that yield slightly to pressure
  • 1 small Red Onion thinly sliced
  • 1 cup Fresh Cilantro optional
  • 1 cup Mexican Cheese Blend or substitute with Monterey Jack and cheddar
  • 1 cup Tortilla Chips slightly crushed or cut into strips
  • 1/4 cup Pepitas or Sunflower Seeds roasted
For the Dressing
  • 2 tbsp Chipotle Peppers in Adobo Sauce adjust for your heat level
  • 1/2 cup Greek Yogurt or mayo if desired
  • 1/4 cup Mayonnaise choose real mayo
  • 2 tbsp Fresh Lime Juice
  • 2 cloves Garlic minced
  • 1 tbsp Ranch Seasonings ready-made or homemade
  • 1/4 cup Milk for consistency

Equipment

  • Grill
  • Blender
  • Mixing Bowl
  • Airtight container

Method
 

Preparation
  1. In a bowl, combine lime juice, chili powder, cumin, salt, and olive oil to create your marinade. Add the chicken breasts and cover. Refrigerate for 30 minutes to 8 hours.
  2. In a blender, combine chipotle peppers, Greek yogurt, mayonnaise, lime juice, minced garlic, and ranch seasonings. Blend until smooth, adjusting with milk.
  3. Heat your grill or skillet. Grill or pan-cook the chicken for 5-7 minutes on each side until the internal temperature reaches 165°F.
  4. Combine romaine, black beans, corn, tomatoes, onion, and cheese in a large bowl. Toss together.
  5. Slice the grilled chicken and place it atop the salad base. Drizzle with the chilled dressing and toss gently.
  6. Top with tortilla chips and pepitas before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 32gProtein: 36gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 100IUVitamin C: 50mgCalcium: 20mgIron: 15mg

Notes

Ensure you marinate the chicken for no more than 8 hours to avoid toughness. Store ingredients separately to maintain freshness.

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