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mesquite chicken salad with tomato and avocado

(4 ratings)
Recipe by
Vickie Parks
Renton, WA

This is a salad I make often in the summertime when the weather is too hot to cook. It's delicious and can be adjusted to include whatever else I have on hand. I'll sometimes add a bit of leftover corn or fresh sliced mushrooms, but it's quite good as written. If you can't find smoked salt in your area, you can make your own. Mix 1/2 cup sea salt with 1 tsp liquid smoke (don't use regular table salt). Spread on parchment-lined baking sheet, and place in 200°F oven for at least 1 hour or until dried. Let it cool completely. Break up lumps, then store in air-tight jar.

(4 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Grill

Ingredients For mesquite chicken salad with tomato and avocado

  • 1 Tbsp
  • 1 tsp
    ground cumin
  • 1 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    ground mustard
  • 1 tsp
    brown sugar
  • 1 tsp
    dried rosemary
  • 1 tsp
    dried oregano leaves
  • 1
    bay leaf
  • 1 tsp
    smoked salt
  • 2 Tbsp
    olive oil
  • 2 clove
    fresh garlic, minced
  • 1 md
    lime - juiced and zested
  • 1 tsp
  • 2 lg
    chicken breasts
  • SALAD:
  • 1 (8-oz) bag
    mixed salad greens
  • 2 cups
    chopped tomato
  • 2 ripe
    avocados, cubed
  • 1 md
    cucumber, chopped
  • 1/2 md
    red onion, halved and then each half sliced into thin half-rings
  • 1 cup
    black beans (if using canned, rinse and drain well)
  • 1 cup
    shredded mozzarella cheese
  • 1/2 cup
    fresh cilantro leaves, chopped
  • 1 md
    lime, halved
  • 4 Tbsp
    olive oil
  • 1/2 tsp
    crushed red pepper flakes
  • 1/2 to 1 tsp
  • 1 to 2 tsp
    black pepper

How To Make mesquite chicken salad with tomato and avocado

  • 1
    MESQUITE CHICKEN (can be grilled up to 2 days in advance): Mix together the paprika, cumin, garlic powder, onion powder, mustard powder, brown sugar, rosemary, oregano, bay leaf and smoked salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey, and stir until well blended.
  • 2
    Coat chicken with the spice rub, and set aside to marinate for 30 minutes.
  • 3
    While chicken is resting, preheat outdoor grill to hot.
  • 4
    Remove the chicken from the marinade, scraping off any excess marinade. Grill the chicken for 8 to 10 minutes, turning regularly. Set chicken aside to cool completely. (If not preparing the rest of the salad within an hour, the grilled chicken should be wrapped in plastic and kept in the fridge for up to 2 days.)
  • 5
    Dice the cooled chicken.
  • 6
    FOR THE SALAD: Place the salad greens, tomatoes, avocado, cucumber, onion, black beans, mozzarella, cilantro, and diced chicken in a large salad bowl.
  • 7
    In a small bowl, squeeze the lime halves into the olive oil. Whisk in red pepper flakes, salt and pepper. Pour it over the salad ingredients, and toss until well combined.
  • 8
    Divide the salad among 4 individual salad plates, and serve chilled or at room temperature.

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