Southwest Grilled Chicken Salad

  1. Mix together all marinade ingredients in a glass container.
  2. Add chicken breast and refrigerate at least 1 hour and up to 4 hours, turning periodically.
  3. Mix all dressing ingredients together.
  4. Refrigerate at least 1 hour to allow flavors to meld.
  5. Grill marinated breast over hot coals or broil for 5 to 6 minutes on each side, until no longer pink in middle.
  6. Let rest, tented with foil, 5 to 10 minutes before slicing.
  7. Assemble salad components on serving plate.
  8. Arrange sliced grilled chicken breast atop salad.
  9. Garnish as desired and top with dressing.

chicken breast halves, canola oil, lime juice fresh, cilantro, cumin, cayenne pepper, kosher salt, black pepper, romaine lettuce salad blend, italian plum, corn sweet corn, black beans, carrots, scallions, pepper, black olives, tortilla chips, cilantro, salad dressing, sour cream, apple cider vinegar, lime juice, chili powder, cumin ground, onion powder, garlic powder

Taken from recipeland.com/recipe/v/southwest-grilled-chicken-salad-52837 (may not work)

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