Mexican · Lunch
Mexican Grilled Chicken Salad
Grilled chicken breast sliced over romaine, black beans, corn, and cherry tomatoes, dressed with a lime-cumin vinaigrette and finished with avocado, cotija cheese, and crushed tortilla strips. Smoky charred edges on the chicken and fresh cilantro give the salad its Tex-Mex character, balancing char, acid, and creaminess in one bowl.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
45.8gProtein
21.4gFat
29.1gCarbs
5.8gSugar
9.2gFiber
612mgSodium
138mgChol
4.9gSat Fat
1380mgPotassium
180mgCalcium
3.6mgIron
0.5mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat chicken breast dry and rub with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp chili powder, and smoked paprika until evenly coated.
2
Grill
Cook chicken on preheated medium-high grill or grill pan 5–6 minutes per side until charred and internal temperature reaches 165°F (74°C).
3
Rest
Transfer chicken to a board and rest 5 minutes, then slice against the grain.
4
Whisk lime juice, 1 tbsp olive oil, 1/4 tsp cumin, garlic, salt, and pepper together until smooth and slightly emulsified.
5
Build
In a bowl, toss romaine, black beans, corn, cherry tomatoes with dressing until glossy.
6
Plate
Top salad with sliced chicken, avocado, cotija, tortilla strips, and cilantro just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 2 tbsp2 tbsp olive oil, for the chicken
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 4 cups120g romaine lettuce
- 1/2 cup90g black bean
- 1/2 cup80g corn
- 1010 cherry tomatoes
- 11 avocado
- 2 tbsp14g cotija cheese
- 4 tbsp20g tortilla strips
- 2 tbsp2 tbsp cilantro
- 2 tbsp30ml lime juice
- 2 tbsp30ml olive oil, for the dressing
- 1/2 tsp1/2 tsp cumin-ground, for the dressing
- 1 clove1 clove garlic
- salt, a pinch
- black pepper, a pinch
