Description
This southwest chicken salad is the perfect blend of smoky, citrusy, and spicy flavors. It's made with grilled chicken, romaine lettuce, and plenty of fresh summer vegetables, including grilled sweet corn. The salad is topped with a delicious jalapeño, cilantro, lime dressing, and optional chili lime pepitas for some crunch!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast
- 6 cups of chopped romaine lettuce (1 large head or 2 smaller ones)
- 1 1/2 cups cherry tomatoes, halved (about 12 ounces)
- 1 large yellow, orange or red bell pepper, diced
- 1 large ear of corn (should yield about 3/4 cup of kernels after grilling)
- 1/4 cup green onion chopped OR 1/2 small red onion thinly sliced (note: haven't decided on this yet. Can write post suggesting either)
- 1 avocado, diced
- 1/2 cup shredded Manchego cheese (can also use Mexican style or cheddar cheese)
- Chili lime pepitas (recipe below) or tortilla strips for topping
- Optional: 3-4 thinly sliced radishes
Marinade and Dressing:
- 1/2 cup avocado or olive oil
- 1/2 cup freshly squeezed lime juice
- 1 1/2 teaspoons lime zest
- 1 1/2 tablespoons finely minced jalapeño (about 1/2 of a small/medium jalapeño)
- 1/4 cup fresh cilantro, finely chopped
- 2 teaspoons agave or honey
- 1 1/2 teaspoons fine kosher salt
- 1 1/2 teaspoon schili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground cumin
Chili Lime Pepitas:
- 1/2 teaspoon olive or avocado oil
- 1/2 cup raw unsalted pepitas
- 1 teaspoon freshly squeezed lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Instructions
- Whisk together all of the marinade/dressing ingredients. Divide in half so you have 1/2 cup for the chicken marinade, and reserve the other half for basting the corn and for the salad dressing.
- Add the chicken to a reusable silicone bag, a gallon plastic bag, or a medium sized container with a lid. Pour the marinade over the chicken. Coat chicken well and marinate for at least 1 hour, or preferably 4-8 hours. Make sure to give the chicken a good stir or flip about every hour or so to ensure that the breasts marinate evenly.
- Preheat grill to medium-high and oil the grates.
- Wash, chop, and pat or spin the lettuce dry to remove excess moisture and add to a large bowl. Prep the tomatoes, peppers, onion, cheese, and radishes if adding. Add them to the salad bowl and set aside while grilling the chicken and corn.
- Add chicken to the grill and grill for about 6-8 minutes on each side, or until a meat thermometer stuck into the thickest part of the breast reads 165 F. Halfway through grilling, baste both sides of the chicken well with some of the remaining marinade. Discard any leftover marinade.
- Add the corn to the grill once you flip the chicken halfway through cook time. Brush it on all sides with about 1 tablespoon of the dressing mixture and cook, turning every few minutes, for about 10 minutes total.
- Remove chicken and corn from the grill and let chicken rest for at least 5 minutes before slicing. Slice the corn off the cob and let cool.
- Add all salad ingredients to a large bowl and toss with remaining dressing.
- To make optional Chili Lime Pepitas:
- Heat oil in a small pan over medium heat. Add pepitas, stir to coat with oil, and cook for 2-3 minutes, stirring often.
- Add in chili powder and salt and stir to coat. Add in the lime juice, stir well, and cook for an additional 2-3 minutes. Remove from the pan and set aside to cool and use on salad later.
Notes
We like to oil the grill grates to prevent the chicken from sticking. Take 3-4 paper towels, spray or lightly soak them with canola oil, and rub them over the grill grates with a pair of tongs.
Romaine lettuce can retain a lot of excess moisture. We recommend using a salad spinner to dry it thoroughly.
We prefer to let the chicken marinate for 4-8 hours, so it has a chance to fully absorb the flavors of the marinade. Get it started earlier in the day if you can!
If raw onion and jalapeño have too much “bite” for you, just give them a rinse under cold water for about a minute before adding them to the southwest chicken salad and marinade. This will help tone down the heat.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Salads
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 625
- Sugar: 8.1 g
- Sodium: 745.1 mg
- Fat: 43.1 g
- Carbohydrates: 23.9 g
- Fiber: 8.6 g
- Protein: 41.9 g
