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
- 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.
- 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.
- Prepare the Salad: In a large bowl, toss together the mixed salad greens, cherry tomatoes, corn, diced avocado, sliced red onion, and chopped cilantro.
- Make the Dressing: Whisk together olive oil, lime juice, honey, ground cumin, salt, and pepper in a small bowl.
- 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.
- 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.