Grilled Mexican Chicken Salad

READY IN: 15mins
Recipe by startnover

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.

Top Review by Twiggyann

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!

Ingredients Nutrition

Directions

  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.

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