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Mexican Grilled Chicken Salad

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 by 3 people
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Makes: 8  servings Prep 15 mins Chill 1 hr Grill 8 mins
Mexican Grilled Chicken Salad
Nutrition Facts

Servings Per Recipe 8

  • Amount Per Serving
  • cal.(kcal)290
  • Fat, total(g)17
  • chol.(mg)45
  • sat. fat(g)4
  • carb.(g)15
  • fiber(g)5
  • pro.(g)21
  • sodium(mg)309

Percent Daily Values are based on a 2,000 calorie diet

  • 6 tablespoons  olive oil
  • 1/4 cup  lime juice
  • 1/4 cup  chopped cilantro
  • 2 minced garlic cloves
  • 1 minced shallot
  • 3/4 teaspoon  sugar
  • 1/2 teaspoon  ground cumin
  • 1 pound  thinly sliced chicken cutlets
  • 3 hearts of romaine, chopped (10 cups)
  • 3 plum tomatoes, seeded and chopped
  • 1 15 1/2ounce can black beans, drained and rinsed
  • 1 cup  shredded pepper Jack cheese
  • 1 cup  frozen corn


1. In small bowl, whisk together olive oil, lime juice, chopped cilantro, minced garlic cloves, minced shallot, sugar and ground cumin. Place 4 tbsp in a large resealable bag; set remaining dressing aside. Add thinly sliced chicken cutlets to bag; seal and squeeze to coat chicken. Refrigerate at least 1 hour.

2. In very large serving bowl, combine romaine, plum tomatoes, black beans, shredded pepper Jack cheese and frozen corn, thawed.

3. Heat grill to medium-high and grill chicken 3 to 4 minutes per side or until done; discard marinade. Chop chicken into 1-inch pieces and add to serving bowl. Drizzle with reserved dressing and toss well to combine.

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