Mexican Grilled Chicken Salad Recipe

Mexican Grilled Chicken Salad Recipe
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I love this recipe that blends the lively tastes of Mexican cuisine with the sizzling deliciousness of a grilled chicken salad! 🌶️🔥 Say hello to my latest creation—the Ultimate Mexican Grilled Chicken Salad! 🥗

This salad isn’t just about satisfying your taste buds; it’s a full-blown celebration of vibrant colors, tantalizing textures, and wholesome ingredients. 🌈 Get ready to up your salad game and bring the lively spirit of Mexico straight to your dining table! 🇲🇽

Picture this: a symphony of smoky, spicy, and citrusy flavors coming together in perfect harmony. 🎶 It’s not just a meal; it’s a fiesta of Mexican-inspired goodness that’ll transport your taste buds to the bustling streets of Mexico. 🌮 So, grab those grilling tongs, fire up that grill, and let’s dive into a flavor-packed fiesta with this mouthwatering Mexican Grilled Chicken Salad! 🎉

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Mexican Grilled Chicken Salad Recipe

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Ingredients

Scale

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

For the Salad:

  • 6 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or canned)
  • 1 avocado, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them, and let it marinate for at least 30 minutes in the refrigerator.
  2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes per side or until fully cooked and grill marks appear. Allow the chicken to rest for a few minutes before slicing it into strips.
  3. Prepare the Salad: In a large bowl, toss together the mixed salad greens, cherry tomatoes, corn, diced avocado, sliced red onion, and chopped cilantro.
  4. Make the Dressing: Whisk together olive oil, lime juice, honey, ground cumin, salt, and pepper in a small bowl.
  5. Assemble the Salad: Arrange the grilled chicken strips on top of the salad. Drizzle the dressing over the salad and toss gently to combine, ensuring every bite is coated with the flavorful dressing.
  6. Serve and Enjoy: Divide the Mexican Grilled Chicken Salad among plates and serve immediately. Garnish with extra cilantro and lime wedges for an extra burst of freshness.

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