Chicken Salad Recipe Southwestern Grilled Chicken Salad

Servings: 4

1/2 c Fresh cilantro
1 tsp Sugar
1/2 tsp Salt
1 tbsp Chili powder
1/4 tsp Ground cumin
1/2 tsp Salt
1/4 tsp Black pepper
1/3 c olive oil
1/4 c Lime juice
2 tbsp olive oil
2 cloves Garlic
1 tsp Chili powder
1 tsp Ground cumin
1 tsp Dried Oregano 1 pound Chicken breast
1 bag Tortilla chips
8 oz. Sour cream
8 oz. Salsa
8 oz. Black olives
2 Tomatoes
2 Avocado
4 ounce Cheddar cheese
4 Lime
1 large Romaine

  •  Make dressing ahead of time to marinate flavors. 
  • Refrigerate, but take out of refrigerator as chicken is grilling & let sit out to wait for salad.
  • To make dressing:
    • Whisk together the  1/2 cup cilantro,1/4 cup lime juice, 1 tablespoon of chili powder, 1 teaspoon of sugar,  1/2 teaspoon of salt, 1/4 teaspoon of ground cumin, & 1/4 teaspoon of black pepper. 
    • Add 1/3 cup of oil in a light stream while whisking until emulsified.
  •  In a small bowl, combine  2 cloves minced garlic,2 tablespoons of oil,  1 teaspoon of ground cumin,1 teaspoon of chili powder,  1/2 teaspoon of salt & 1 teaspoon of dried oregano. 
  • Brush all over sides of chicken to coat.
  • Let marinate in refrigerator for an hour. 
  • Lightly oil the grate of your grill to prevent sticking.
  • Grill chicken over medium heat until chicken is no longer pink, turning once.
  • Once cooked, let chicken sit for ten mins to rest while preparing remaining salad ingredients. 
  • Once cooled or brought to warm, slice on the diagonal.
  • Take out any of your favorite corn tortilla chips, salsa, sour cream, chopped tomatoes, black olives, shredded cheddar or mexican cheese, sliced avocado, lime wedges, & romaine lettuce. 
  • Have fun with your Southwest Grilled Chicken Salad.

Post a Comment