Mexican Chicken Salad

/ / Published in Chicken Night, Salad for Dinner
Mexican Chicken Salad
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Prep Time minutes 20
Cook Time 10
Passive Time
Servings people
Prep Time minutes 20 Cook Time 10 Passive Time Servings people
SIGN UP NOW - IT'S 100% FREE
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
  • 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
Instructions
Composing the salad:
  1. Dress the lettuce with the dressing in a bowl.
  2. Once dressed, spread the lettuce evenly over a large serving tray.
  3. 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.
  4. If using cilantro and jalapenos, sprinkle over the top.
  5. 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
  1. Combine all ingredients in a bowl and mix until chicken is evenly seasoned.
  2. 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.
  3. Let sit for 5 minutes and then cut into strips.
For the Lime Cumin Vinaigrette
  1. Place all ingredients into a small jar with a lid.
  2. Cover and shake well until emulsified
Last minute salsa dressing
  1. Mix together equal parts of your favorite salsa and mayo.
blank

Leave a Reply

Your email address will not be published.