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Mexican Grilled Chicken Salad

Mexican Grilled Chicken Salad

Nutrition Facts
  • cal. (kcal) 290
Mexican Grilled Chicken Salad
  • Makes: 8 servings
  • Prep: 15 mins
  • Chill: 1 hr
  • Grill: 8 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 3 people

Ingredients

  • 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 1/2 - ounce can black beans, drained and rinsed
  • 1 cup shredded pepper Jack cheese
  • 1 cup frozen corn

Directions

  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.

Nutrition Information for Mexican Grilled Chicken Salad

Servings Per Recipe: 8
PER SERVING: 290 cal., 17 g total fat (4 g sat. fat), 45 mg chol., 309 mg sodium, 15 g carb. (5 g fiber), 21 g pro.

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