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Grilled Chicken Taco Salad

  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: salad
  • Method: Grill
  • Cuisine: Mexican

Ingredients

Scale

For the chicken:

1 pound boneless chicken breasts pounded to an even thickness

1 cup cilantro leaves, chopped

1/4 cup taco seasoning

Juice and zest from one lime

1 clove garlic, minced

3 tbl olive oil 

For the salad:

1 large head of romaine lettuce, chopped

1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)

1 cup black beans drained and rinsed

Corn from 2 ears sweet corn (cooked)

1/2 cup queso fresco, crumbled

2 avocados, chopped

1 jalapeno, seeds removed and sliced (optional)

Tortilla Chips, slightly crushed or tortilla strips to taste 

For the Creamy cilantro dressing: 

1 bunch fresh cilantro.

1/2 cup greek yogurt

1 garlic clove

Juice of 1 lime

1 tbl honey

1/4 cup white wine vinegar

1/2 tsp salt


Instructions

Make the dressing by combining all dressing ingredients in a blender.  Blend until smooth.  Set aside.

Marinate chicken in 3 tbl olive oil, cilantro leaves, lime juice, garlic and taco seasoning in a plastic bag for at least an hour, up to overnight.  

Preheat the grill to medium heat, around 375-450°F.

Drain chicken from marinade, use a paper towel to take off any excess and place on the grill.

Grill chicken undisturbed for 5-7 minutes per side, or until the internal temperature reaches 165 degrees F. Use an instant-read thermometer to get an accurate reading.

Remove chicken and place on a cutting board and let rest 5 minutes before slicing.

Combine lettuce, black beans, corn, tomatoes, diced avocado, cheese and jalapeno in a bowl. Toss with dressing to combine if serving immediately. Place chicken on top and garnish with additional cilantro leaves and cheese if desired.  Serve! 


Keywords: salad; chicken; mexican