Description
Mexican Grilled Chicken Salad is a fresh, flavor-packed bowl loaded with juicy grilled chicken, black beans, sweet corn, crisp romaine, and a creamy avocado-cilantro dressing. It’s healthy, satisfying, and perfect for busy weeknights or easy meal prep lunches.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless skinless chicken breasts (6 oz each)
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Kosher salt and black pepper, to taste
For the Avocado Dressing
- 1 large avocado
- ¼ cup olive oil
- ½ cup Greek yogurt
- 1 tablespoon wine vinegar
- 1 lime, juiced and zested
- ½ bunch fresh cilantro
- 2 teaspoons dried oregano
- Kosher salt and pepper, to taste
For the Salad
- 4 cups romaine lettuce, chopped
- 1½ cups cherry tomatoes, quartered
- 1 (14 oz) can black beans, rinsed and drained
- 1 (8 oz) can corn, rinsed and drained
- 1 medium red onion, thinly sliced
- ½ bunch fresh cilantro, chopped
Instructions
- Marinate the chicken:
In a medium bowl, combine olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes. - Grill the chicken:
Heat a grill pan or outdoor grill over medium-high heat. Cook chicken 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F). Let rest 5 minutes, then chop into bite-size pieces. - Make the dressing:
In a blender, combine avocado, olive oil, Greek yogurt, wine vinegar, lime juice and zest, cilantro, oregano, salt, and pepper. Blend until smooth and creamy. - Assemble the salad:
In a large bowl, combine romaine, cherry tomatoes, black beans, corn, red onion, and cilantro. Top with grilled chicken and drizzle with avocado dressing. - Serve immediately and enjoy!
Notes
- For extra smoky flavor, grill outdoors if possible.
- If dressing is too thick, add 1–2 tablespoons water or extra lime juice.
- Store dressing separately to keep lettuce crisp.
- Chicken can be made ahead and refrigerated up to 3 days.
- Swap chicken breasts for thighs for juicier results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: 95 mg