Mexican Chicken Salad
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!
  • CourseMain Course
Servings Prep Time
4people 20minutes
Cook Time
10
Servings Prep Time
4people 20minutes
Cook Time
10
Ingredients
  • 4 Grilled Mexican chicken (recipe below)Or use leftover chicken
  • 1Head Lettucechopped or torn into bite sized pieces
  • 1Pint Cherry tomatoescut in half
  • 1 Cucumberchopped into bite sized pieces
  • 1/2Small Red oniondiced
  • 1can Black olivesor any variety of your choice
  • 1can Black beansrinsed and drained
  • 3Ears Fresh corncut off the cob raw (you can also substitute one can of corn)
  • 2 Avocadodiced
  • 2 Red Pepperschopped into bite sized pieces
  • 1/2Cup cilantro**chopped (optional)
  • 1 Jalapenodiced (optional)
  • Dressingoptions listed below
Mexican Grilled Chicken
  • 4 Boneless chicken breasts
  • 1Tbs Dried oregano
  • 1tsp Cumin
  • salt and pepper to taste
  • 2 Tbs Extra virgin olive oil
Lime Cumin Vinaigrette
  • 1/3Cup lime juiceor Lemon Juice
  • 1/2Cup Cup Extra virgin olive oil
  • 1Clove Garlicgrated on a microplane
  • 1/2tsp Cumin
  • 1tsp Dried oregano
  • 1tsp Agaveor Sugar
  • 1 tsp Dijon mustard
  • Salt and Pepperto 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.