mexican chicken salad
Loaded with yumminess, this lovely light meal is perfect to enjoy anytime!
yield
2 serving(s)
prep time
15 Min
cook time
10 Min
method
Grill
Ingredients For mexican chicken salad
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2 lgchicken breast
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ground Himalayan pink salt, to taste
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freshly ground black pepper, to taste (I always use mixed peppercorns)
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tajín seasoning, to taste
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4 clettuce such as romaine, washed and torn
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2 lgavocados, stones removed, peeled and cubed
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1 Tbspfreshly squeezed lime juice, or as needed
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1/2 cred onions, chopped
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1 cancorn kernels, drained (15 oz.)
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1 canblack beans, rinsed and drained (15 oz.)
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1 ccherry tomatoes, washed and halved
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1 cCotija cheese, crumbled
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1/4 ccilantro, chopped
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4lime wedges, for serving
How To Make mexican chicken salad
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1Season chicken breasts with salt, pepper, and Tajín.
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2Grill breasts at 500ºF on the barbecue for 10 minutes or until internal temp reaches 165ºF, flipping halfway through.
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3Transfer to a cutting board, cover them loosely, and let it rest for 10 minutes.
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4In a bowl, combine avocado cubes and freshly squeezed lime juice; stir to coat.
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5To assemble… Evenly place torn lettuce on 2 plates and then chicken slices in the center, leaving a space at one end to put the red onions.
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6At each corner, clockwise, put corn kernels, black beans, cherry tomatoes, and avocado. Separate corn kernels-black beans and tomatoes-avocado with crumbled Cotija.
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7Drizzle on Mexican Salad Dressing and sprinkle the ingredients with chopped cilantro: serve with lime wedges.
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8To view this light & tasty meal on YouTube, click on this link ➡ https://youtu.be/7TYtn33hHCo
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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