Mexican Chicken Salad
Loaded with yumminess, this Mexican Chicken Salad is perfect to enjoy anytime. It’s a lovely light meal that everyone will love…
Ingredients
- 2 large chicken breast
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- Tajín seasoning, to taste
- 4 cups lettuce such as Romaine, washed and torn
- 2 large avocadoes, stones removed, peeled and cubed tips & tricks
- 1 tbsp. freshly squeezed lime juice, or as needed tips & tricks
- 1/2 cup red onions, chopped tips & tricks
- 1 can (15 oz.) corn kernels, drained
- 1 can (15 oz.) black beans, rinsed and drained
- 1 cup cherry tomatoes, washed and halved tips & tricks
- 1 cup Cotija cheese, crumbled
- 1/4 cup cilantro, chopped tips & tricks
- 4 lime wedges, for serving
Directions
- Season chicken breasts with salt, pepper and Tajín.
- Grill breasts at 500ºF on the barbecue for 10 minutes or until internal temp reaches 165ºF, flipping halfway through.
- Transfer to a cutting board, cover them loosely and let it rest for 10 minutes.
- In a bowl, combine avocado cubes and freshly squeezed lime juice; stir to coat.
- To 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.
- At each corner, clockwise, put corn kernels, black beans, cherry tomatoes and avocado. Separate corn kernels-black beans and tomatoes-avocado with crumbled Cotija.
- Drizzle on Mexican Salad Dressing and sprinkle the ingredients with chopped cilantro: serve with lime wedges.