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Fiesta Grilled Chicken Salad
Fiesta Grilled Chicken Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Grilled chicken salad with black beans, taco chips, lime juice, and ranch dressing for a flavorful twist.
Ingredients:
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon cumin
  • salt and ground black pepper to taste
  • 2 large skinless, boneless chicken breasts
  • 4 cups torn romaine lettuce
  • 2 cups mixed baby greens
  • 2 cups corn kernels
  • 1 cup shredded sharp Cheddar cheese
  • 0.5 cup canned black beans, rinsed
  • 0.5 cucumber, diced
  • 0.5 cup ranch dressing
  • 0.75 cup chunky salsa
  • 1 tablespoon finely chopped cilantro
  • 1 cup crushed taco chips
Instructions:
  • Combine lime juice, olive oil, chili powder, cumin, salt, and black pepper in a resealable plastic bag with the chicken breasts. Refrigerate for at least 1 hour or overnight to marinate.
  • Heat up your outdoor grill to medium heat and lightly oil the grate.
  • Grill chicken until fully cooked, approximately 5 minutes per side. Let it cool for 5 minutes, then chop and refrigerate.
  • Combine romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber in a large bowl and let the flavors mingle.
  • In a small bowl, combine ranch dressing, salsa, and cilantro. Drizzle the dressing over the salad and lightly toss. Top with crushed taco chips and diced chicken before serving promptly.

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