Grilled Chicken Salad
This Grilled Chicken Salad is made with a Jalapeno Lime Ranch for a refreshing and healthy way to enjoy grilled chicken. It's also incredibly easy to make!
Servings: 4 people
- 2 heads romaine or iceberg lettuce chopped
- 2 whole chicken breasts boneless, skinless
- 2 large ears of corn husks and silk removed
Jalapeno Lime Ranch
- ½ cup mayo
- ½ cup sour cream
- 1 jalapeno seeds optional
- 1 bunch cilantro
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- juice of 2 limes
South of Border Spice Rub
- 2 teaspoons sea salt
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon crushed red pepper flakes
- 4 ounces queso fresco cheese
- 2 avocados sliced
- 1 whole bell pepper sliced
- 1 pint cherry tomatoes sliced
- ½ medium red onion thinly sliced
Make the salad dressing. Combine all ingredients for the jalapeno lime dressing in a blender jar or food processor and pulse until well combined and creamy. Refrigerate the dressing until ready to serve.
Season the chicken. Make the South of the Border rub by combining all ingredients in a bowl and using a fork or a whisk to break up any clumps. Season the chicken on both sides with the rub. (You can also use your favorite taco seasoning in place of the rub).
Grill the chicken and the corn. Preheat the grill to 450 degrees F. Place the seasoned chicken directly on the grill grates and grill for 6-7 minutes per side until the internal temperature of the chicken reaches 165 degrees F. Place the corn on the grill and grill for 6-8 minutes, flipping every couple minutes until the corn is evenly grilled.
Prepare the salad toppings. While chicken and corn are grilling, prepare the lettuce, bell peppers (cut into strips), chopped cherry tomatoes, sliced avocado, thin sliced red onions, and queso fresco cheese.
Rest the chicken. Remove the chicken and the corn from the grill. Tent the chicken with foil and rest for 10 minutes. Slice the chicken right before adding to the salad. Chicken can be served hot or cold on the salad.
Assemble the salad. Layer of lettuce on bottom, vegetables around outside, sliced chicken breast in middle. Sprinkle with queso fresco and serve with the dressing on the side.
Calories: 154kcal | Carbohydrates: 32g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 1317mg | Fiber: 10g | Sugar: 13g | Vitamin A: 29079IU | Vitamin C: 88mg | Calcium: 119mg | Iron: 4mg