
Mexican Chicken Salad
Prep Time minutes 20
Cook Time 10
Passive Time
Servings people
Prep Time minutes 20 | Cook Time 10 | Passive Time | Servings people |
This is a great (almost) no cook meal! I throw this together if I have some leftover grilled chicken and the rest of the ingredients are pantry and produce staples. Arranging it on a platter makes it look as good as it tastes!
Ingredients
- 4 Grilled Mexican chicken (recipe below) Or use leftover chicken
- 1 Head Lettuce chopped or torn into bite sized pieces
- 1 Pint Cherry tomatoes cut in half
- 1 Cucumber chopped into bite sized pieces
- 1/2 Small Red onion diced
- 1 can Black olives or any variety of your choice
- 1 can Black beans rinsed and drained
- 3 Ears Fresh corn cut off the cob raw (you can also substitute one can of corn)
- 2 Avocado diced
- 2 Red Peppers chopped into bite sized pieces
- 1/2 Cup cilantro** chopped (optional)
- 1 Jalapeno diced (optional)
- Dressing options listed below
Mexican Grilled Chicken
- 4 Boneless chicken breasts
- 1 Tbs Dried oregano
- 1 tsp Cumin
- salt and pepper to taste
- 2 Tbs Extra virgin olive oil
Lime Cumin Vinaigrette
- 1/3 Cup lime juice or Lemon Juice
- 1/2 Cup Cup Extra virgin olive oil
- 1 Clove Garlic grated on a microplane
- 1/2 tsp Cumin
- 1 tsp Dried oregano
- 1 tsp Agave or Sugar
- 1 tsp Dijon mustard
- Salt and Pepper to taste
Ingredients
Mexican Grilled Chicken
Lime Cumin Vinaigrette
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Composing the salad:
- Dress the lettuce with the dressing in a bowl.
- Once dressed, spread the lettuce evenly over a large serving tray.
- Arrange each of the vegetables in their own row (the short way) on top of the lettuce. You can make a row of grilled chicken as well, if you have room, or you can serve the grilled chicken on the side.
- If using cilantro and jalapenos, sprinkle over the top.
- Serve the salad and pass additional dressing on the side for each person to add as much as they like.
For the Mexican Grilled Chicken
- Combine all ingredients in a bowl and mix until chicken is evenly seasoned.
- Let sit for a half hour and as long as a day. Grill the chicken breasts on an outdoor grill over medium heat on each side for 3-4 minutes, until cooked through.
- Let sit for 5 minutes and then cut into strips.
For the Lime Cumin Vinaigrette
- Place all ingredients into a small jar with a lid.
- Cover and shake well until emulsified
Last minute salsa dressing
- Mix together equal parts of your favorite salsa and mayo.