Grilled Southwestern Chicken Salad
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Grilled Southwestern Chicken Salad

Servings 4 Dinner Salads
Author Melissa Sperka

Ingredients

  • For the chicken and the rub:
  • 4 [6 oz] boneless skinless chicken breasts
  • 3 Tbsp taco seasoning [I used McCormick's]
  • 2 Tbsp oil
  • 1 Tbsp lime juice
  • salt and black pepper to taste
  • For the roasted corn you'll need:
  • 2 cups roasted Mexican corn seasoned with garlic salt
  • Toppings & Salad Greens:
  • Spring mix salad greens [desired amount for 4 salads]
  • 2 cups pico de gallo
  • 1 cup thinly sliced red pepper
  • 1 cup black beans rinsed
  • 8 oz light sour cream or buttermilk ranch dressing
  • Additional toppings: tortilla strips/crushed taco chips fresh guacamole, shredded cheese, black beans, black olive slices, pickled jalapeno slices

Instructions

  • Mix together the taco paste for the chicken breasts. For four pieces, you'll need 3 tablespoons of prepared taco seasoning, 1 tablespoon of lime juice and 2 tablespoons of vegetable oil.
  • Mix well and rub on all sides of the chicken breasts. Chill for 1-4 hours prior to grilling, or overnight, if possible. Prepare the pico de gallo and chill.
  • To prepare the chicken: Grill the chicken breasts until the juices run clear. Oil the grill grates to prevent sticking.
  • Cook over medium-high heat for 4-5 minutes per side depending on the thickness of the chicken breast pieces.
  • After grilling, remove to a platter to allow the chicken to rest for 5 minutes before slicing
  • To prepare the corn: Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz with cooking spray. Drain canned Mexican corn well and pat dry with a paper towel. If using frozen Mexican corn, steam per the package directions, slightly under cooking. Or, even better, make it fresh. Spread onto a baking sheet and season lightly with garlic salt, black pepper and spritz with cooking spray.
  • Place into the oven and roast for 15-18 minutes, until the corn begins to caramelize. Remove from the oven to cool slightly.
  • To assemble: Toss the salad greens with the red pepper slices, tortilla strips, roasted corn, black beans and arrange the sliced chicken on top.
  • Serve with a side of pico de gallo, a dollop of sour cream and your favorite toppings.