Best 3 Grilled Mexican Chicken Salad Recipes
**Grilled Mexican Chicken Salad: A Taste of Southwest Flavor**
Indulge in the tantalizing flavors of the Southwest with our Grilled Mexican Chicken Salad, a vibrant and delicious dish that combines the zesty spices of Mexican cuisine with the freshness of a crisp salad. This culinary journey begins with succulent chicken breasts, marinated in a tantalizing blend of chili powder, cumin, paprika, and a hint of cayenne pepper, then grilled to perfection, capturing a smoky and flavorful crust. Nestled atop a bed of crisp romaine lettuce, the tender chicken is joined by a delightful medley of fresh ingredients: juicy cherry tomatoes, sweet corn kernels, crisp red onion, creamy avocado slices, and a sprinkling of crunchy tortilla strips. Drizzled with a tangy and flavorful dressing made from lime juice, olive oil, honey, and a touch of cilantro, this salad is an explosion of textures and flavors that will leave you craving more. The recipe also includes a variation for a homemade avocado-cilantro dressing, adding an extra layer of creamy richness to the salad. Don't miss out on this culinary adventure; gather your ingredients and let's embark on a taste of the Southwest with our Grilled Mexican Chicken Salad.
GRILLED CHICKEN TACO SALAD
Great way to prepare a Mexican favorite.
Provided by MTCHYG
Categories Salad Taco Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
- Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
- Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
- Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g
MEXICAN GRILLED CHICKEN
We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.
Provided by Pesto lover
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all marinade ingredients in the blender or food processor and liquify.
- Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
- Refrigerate for at least 2 hours I leave it for about 10 hours.
- Remove chicken from marinade and place on hot grill. Discard marinade.
- Grill, turning occasionally, until chicken is cooked through.
GRILLED MEXICAN CHICKEN SALAD
We have a fun little restaurant that is only open for lunch. They specialize in different varieties of salads. This is one of my favorites! I use recipe #123526 for the chicken breasts.
Provided by startnover
Categories Chicken Breast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Grill chicken breasts on grill, on low heat till centers are no longer pink (times will vary depending on grills).
- In a large bowl put in lettuce, black beans, corn, onions, olives, avocados, cheese, and cooled chicken.
- Toss and set aside.
- Mix dressing w/ taco seasoning, set aside till time to serve.
- When ready to serve, toss w/ cheese and dressing until all ingredients are incorporated and serve.
- Time does not include cooking time.
Nutrition Facts : Calories 1121.5, Fat 69.3, SaturatedFat 14.7, Cholesterol 112.7, Sodium 1555.2, Carbohydrate 83.8, Fiber 23.9, Sugar 11.5, Protein 50.5
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
- Don't overcook the chicken: Chicken breast is best when it's cooked through but still juicy. Overcooked chicken will be dry and tough.
- Make sure the dressing is well-balanced: The dressing should be flavorful but not too overpowering. A good rule of thumb is to use 1 part vinegar or citrus juice to 2 parts olive oil.
- Add some fresh herbs: Fresh herbs, such as cilantro, parsley, or oregano, will add a pop of flavor to your salad.
- Don't be afraid to experiment: There are many different ways to make grilled Mexican chicken salad. Feel free to add or subtract ingredients to suit your own taste.
Conclusion:
Grilled Mexican chicken salad is a healthy, flavorful, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying salad that the whole family will enjoy.
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