Description
A vibrant, healthy salad combining grilled chicken with Mexican-inspired flavors and a zesty, herbaceous vinaigrette. Perfect for quick weeknight meals or family gatherings, this dish balances protein-rich chicken with fresh, crisp vegetables and bold seasonings.
Ingredients
1 1/2 pounds chicken tenders (boneless, skinless thighs can be substituted)
1 tablespoon olive oil
1/4 cup lime juice (freshly squeezed)
2 tablespoons apple cider vinegar (to replace red wine vinegar)
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
6 cups chopped spring greens
2 cups chopped romaine letting
1 cup cooked black beans (drained, rinsed)
1/2 cup canned corn kernels (drained)
1 bell pepper, julienned
1/2 red onion, sliced
1 cup cherry tomatoes, halved
2 avocados, sliced
1/2 cup crumbled queso fresco or halal cheese
Instructions
Preheat grill to medium-high heat or a skillet and heat olive oil
In a bowl, mix chicken pieces with cumin, chili powder, paprika (optional), and 1/2 teaspoon salt
Grill/sauté chicken 5-7 minutes per side until golden-brown and cooked through
While chicken cooks, rinse and chop greens. Sauté bell pepper, red onion, and cherry tomatoes with olive oil 5 minutes. Roast corn kernels in oven at 400°F (200°C) for 15 minutes
In a blender, combine lime juice, apple cider vinegar, cilantro, minced garlic, remaining salt, and 2 tbsp olive oil. Pulse to mix, then add remaining salt to taste
Assemble salad with greens, salsa-spiced veggies, black beans, avocado, and cheese. Top with grilled chicken and drizzle with 1/3 to 1/2 cup vinaigrette per serving
Notes
Substitute chicken with grilled tofu or portobello mushrooms for a vegetarian option
Use halal-certified chicken if available
Add chipotle powder for smokiness or omit for milder flavor
Store dressing separately in an airtight container for up to 3 days
Add tortilla chips or crostini for extra crunch