Description
A vibrant Southwestern-inspired grilled chicken salad featuring smoky chicken, crisp vegetables, ripe avocado, and a tangy Dijon dressing. Perfectly balanced, light, and packed with flavor for any occasion.
Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups mixed salad greens
1 cup grilled sweet corn kernels
1 ripe avocado, sliced
1/4 cup red onion, thinly sliced
1/2 red bell pepper, sliced
1/4 cup jalapeños, sliced (optional)
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 clove garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
1/2 cup pepper jack cheese, cubed (optional)
Fresh cilantro or parsley for garnish
Instructions
Prepare chicken by marinating in 1/4 cup olive oil, 1 tablespoon red wine vinegar, minced garlic, ground cumin, salt, and pepper for 15-30 minutes in the fridge
Preheat grill to medium-high heat
Grill chicken breasts for 5-7 minutes per side until fully cooked, then slice into strips
In a large bowl, whisk 1/4 cup red wine vinegar, 2 tablespoons olive oil, Dijon mustard, honey, and remaining salt and pepper to create the dressing
Toss mixed greens with half the dressing
Top with grilled chicken, grilled sweet corn, avocado, red onion, bell pepper, cherry tomatoes, black beans, and jalapeños
Add cubed pepper jack cheese if using
Drizzle with additional dressing and garnish with fresh cilantro or parsley
Serve at room temperature or lightly chilled
Notes
Marinate chicken overnight for deeper flavor
Use pre-grilled sweet corn and vegetables for time-saving
Pepper jack cheese adds optional spiced flavor; substitute with halal-certified cheddar if preferred
Store leftovers in an airtight container for up to 2 days
Nutrition
- Serving Size: 1 salad bowl (1.5 cups chicken, 2 cups veggies/greens)
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg