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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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).

Step 3

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Drizzle the dressing over the salad and toss to coat evenly.

Step 8

Top the salad with the grilled chicken slices. Optionally, garnish with feta cheese and diced jalapeño for extra flavor and spice.

Step 9

Serve immediately and enjoy your Grilled Mexican Chicken Salad!

Nutrition Facts

Serving size	1618.1 grams (1618.1g)

Amount per serving	% Daily Value*
Calories	2138

Total Fat 121.50g	156%
Saturated Fat 26.80g	134%
Polyunsaturated Fat 5.50g
Cholesterol 349mg	116%
Sodium 2781mg	121%
Total Carbohydrate 130.50g	47%
Dietary Fiber 39.20g	140%
Total Sugars 31.40g
Protein 147.80g	296%

Vitamin D 4IU	18%
Calcium 609mg	47%
Iron 16mg	87%
Potassium 3895mg	83%

*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.

Source of Calories

Fat: 49.6%

Protein: 26.8%

Carbs: 23.7%