Description
Mexican Grilled Chicken Salad is a fresh, flavor-packed meal made with smoky grilled chicken, crisp romaine, black beans, corn, cherry tomatoes, and a creamy avocado cilantro dressing. It’s hearty enough for dinner, easy enough for busy weeknights, and perfect for meal prep.
Ingredients
Scale
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Kosher salt, to taste
- Black pepper, to taste
For the Creamy Avocado Dressing:
- 1 large ripe avocado
- ½ cup Greek yogurt (or plain yogurt)
- ¼ cup olive oil
- 1 tablespoon wine vinegar
- Juice of 1 lime
- ½ bunch fresh cilantro
- 2 teaspoons dried oregano
- Kosher salt, to taste
- Black pepper, to taste
For the Salad:
- 4 cups chopped romaine lettuce (or mixed greens)
- 1½ cups cherry tomatoes, quartered
- 14 oz canned black beans, drained and rinsed
- 8 oz corn (canned, drained or frozen and thawed)
- 1 medium red onion, thinly sliced
- Fresh cilantro, chopped (for garnish)
Instructions
- In a medium bowl, combine olive oil, garlic powder, cumin, smoked paprika, salt, and pepper.
- Add chicken breasts and toss until fully coated. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat a grill pan or outdoor grill over medium-high heat. Cook chicken for 5–6 minutes per side, until golden brown and fully cooked.
- Remove chicken from grill and let rest for 5 minutes. Chop into bite-sized pieces.
- In a blender, combine avocado, Greek yogurt, olive oil, wine vinegar, lime juice, cilantro, oregano, salt, and pepper. Blend until smooth and creamy.
- In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, red onion, and cilantro.
- Top with grilled chicken and drizzle with avocado dressing. Toss gently and serve immediately.
Notes
- Chicken thighs can be substituted for chicken breasts.
- If avocado is very thick when blending, add 1–2 tablespoons water to thin the dressing.
- For extra heat, add a pinch of cayenne or diced jalapeño to the marinade.
- Store dressing separately if meal prepping to keep lettuce crisp.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 36 g
- Cholesterol: 95 mg