Fiesta Grilled Chicken Salad


  • 1lime, juiced
  • 2 tablespoons olive oil
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • salt and ground black pepper to taste
  • 2 large skinless, boneless chicken breasts
  • 4 cups torn romaine lettuce
  • 2 cups mixed baby greens
  • 2 cups corn kernels
  • 1 cup shredded sharp Cheddar cheese
  • ½ cup canned black beans, rinsed
  • ½cucumber, diced
  • ½ cup ranch dressing
  • ¾ cup chunky salsa
  • 1 tablespoon finely chopped cilantro
  • 1 cup crushed taco chips
  • Directions

  • Step 1

    Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.


  • Step 2

    Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Step 3

    Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.

  • Step 4

    Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.

  • Step 5

    Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

  • Cook's Note:

    To save time, cook the chicken ahead of time -or if you are really in a pinch, use a rotisserie chicken, remove skin and fat, and tear into bite-sized pieces. You can also purchase prepackaged, washed, and torn lettuce to save time.

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