Grilled Mexican Chicken Salad

Total Time
Prep 15 mins
Cook 0 mins

We have a fun little restaurant that is only open for lunch. They specialize in different varieties of salads. This is one of my favorites! I use Awesome Fajita Marinade for the chicken breasts.

Ingredients Nutrition


  1. Grill chicken breasts on grill, on low heat till centers are no longer pink (times will vary depending on grills).
  2. In a large bowl put in lettuce, black beans, corn, onions, olives, avocados, cheese, and cooled chicken.
  3. Toss and set aside.
  4. Mix dressing w/ taco seasoning, set aside till time to serve.
  5. When ready to serve, toss w/ cheese and dressing until all ingredients are incorporated and serve.
  6. Time does not include cooking time.
Most Helpful

YUMMY! I'm sooooo not a salad person, but I wanted to try something different and my husband likes this type of salad so I gave it a shot. LOVED it. Based on other reviews, I halved the recipe and it still made enough for supper tonight and lunch tomorrow. I didn't use avocados or olives because we don't care for them and used 1/2 a head of iceberg lettuce, but I followed the recipe (halved) otherwise. This is definitely going to be a make again and again recipe. Thanks!

Twiggyann May 06, 2010

This is a wonderful, easy salad. Most ingredients I always have on hand anyway. I'll admit, most ingredients I didn't measure since I made just 2 servings; our version too was very filling. I substituted sour cream for the ranch dressing & taco seasoning & avacado (I made it at the last minute and didn't have these), and it gave a nice texture and flavor. The suggested marinade was delicious too! Thanks!

amy.cleaveland March 07, 2010

We loved this salad! Even the picky ones in the family liked it. I used the recommended fajita marinade and it was super! In a pinch, you could just use deli chicken and this would go together really fast. One note: be careful with the taco seasoning. The kind we used had a lot of salt in it and it did make the ranch dressing too salty for our tastes. Next time I'll cut it down. I plan to serve this buffet style at my next book club meeting.

Chef SuzyQ March 08, 2008