Southwest Grilled Chicken Salad

Southwest Grilled Chicken Salad - A fresh, healthy flavorful salad. Chicken marinated in a smoky adobo flavored marinade gives it more than just a "taco" flavor. Grilling the corn and jalapenos adds extra smoky flavor to this dish.

Skip the drive-thru and make your own Southwest Grilled Chicken Salad. It doesn’t get fresher and healthier than this flavorful salad. The chicken is marinated in a smoky adobo flavored marinade. Giving this chicken more than just a “taco” flavor. Grilling the corn and jalapenos adds extra smoky flavor to this dish.

Southwest Grilled Chicken Salad

Southwest Grilled Chicken Salad in a large white serving platter with wooden spoons and a ramekin of salsa

How to make a Southwest Grilled Chicken Salad

For the chicken marinade:

In a food processor or blender add the onion, garlic, oregano, cumin, chipotle pepper, adobo sauce, smoked paprika, lime juice, fresh cilantro, salt, and pepper. Pulse a few times to liquefy.

Pound chicken breasts to an even thickness. Place the chicken in a large zip-top plastic bag, pour the marinade over the chicken and massage a few times to distribute the marinade evenly over the chicken. Refrigerate for at least 8 hours to overnight. This long marinade time will impart loads of flavor to the chicken.

Southwest Grilled Chicken Salad - chicken and corn on the cob on the grill over hot coals

Remove the chicken from the refrigerator and allow to sit for 15-30 minutes before grilling.

Preheat the grill to 400ºF.

Grill the chicken without turning for 5-7 minutes per side (this will depend on the thickness of your chicken breasts), or until a thermometer reads 165ºF degrees in the thickest part. Remove from the grill and let rest for at least 10 minutes before slicing.

  1. Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.
  2. Carefully cut the corn off the cobs into a large bowl. Chop, seed, and devein (if desired) the grilled jalapenos and toss in the bowl with the corn.

Southwest Grilled Chicken Salad - close up of the salad in a large white serving bowl

Place the chopped lettuce on the bottom of a large platter. Top with the black beans, grilled corn, grilled jalapenos, tomatoes, avocado, cilantro, and sliced grilled chicken. Serve with our Fire Roasted Salsa or our Creamy Jalapeno Cilantro Dip. Either one is a perfect fresh dressing for this Southwest Grilled Chicken Salad.

Southwest Grilled Chicken Salad
Prep Time
20 mins
Cook Time
15 mins
Marinade Time
8 hrs
Total Time
35 mins
 
Southwest Grilled Chicken Salad - A fresh, healthy flavorful salad. Chicken marinated in a smoky adobo flavored marinade gives it more than just a "taco" flavor. Grilling the corn and jalapenos adds extra smoky flavor to this dish.
Course: Chicken, Main Dish, Salad
Cuisine: Tex-Mex
Keyword: chicken, grilled, salad, southwest
Servings: 4
Author: DSTR
Ingredients
For the chicken marinade:
  • 2 large chicken breasts
  • 1/2 medium onion, diced
  • 2 cloves garlic, cracked
  • 1/3 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 juice of 1 lime (about 2 Tablespoons)
  • 1 Chipotle pepper in Adobo, diced
  • 1/2 teaspoon Adobo sauce (or more to taste)
  • 1/2 cup fresh cilantro, loosely packed
For the Salad:
  • 2 heads romaine lettuce, chopped
  • 1 cup black beans, rinsed and drained
  • 3 ears fresh corn on the cob, grilled and kernels removed
  • 2 fresh jalapenos, grilled (seeded, deveined and sliced)
  • 1 large tomato, diced
  • 1 ripe avocado, sliced
  • 1/2 cup fresh cilantro for topping
Instructions
For the chicken marinade:
  1. In a food processor or blender add the onion, garlic, oregano, cumin, chipotle pepper, adobo sauce, smoked paprika, lime juice, fresh cilantro, salt, and pepper. Pulse a few times to liquefy. 

    Pound chicken breasts to an even thickness. Place the chicken in a large zip-top plastic bag, pour the marinade over the chicken and massage a few times to distribute the marinade evenly over the chicken. Refrigerate for at least 8 hours to overnight. 

To grill the chicken, corn, and jalapenos:
  1. Remove the chicken from the refrigerator and allow to sit at room temperature for 15-30 minutes before grilling. 

    Preheat the grill to 400ºF.

    Grill the chicken without turning for 5-7 minutes per side (this will depend on the thickness of your chicken breasts), or until a thermometer reads 165ºF degrees in the thickest part. Remove from the grill and let rest for at least 10 minutes before slicing.

    Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.

To assemble the salad:
  1. Place the chopped lettuce on the bottom of a large platter or salad bowl. Top with the black beans, grilled corn, grilled jalapenos, tomatoes, avocado, cilantro, and sliced grilled chicken. 

Recipe Notes

(The above nutrition information is without the salsa or cilantro jalapeno dip.)
We do our best to give you nutritional information as correct as possible. Please feel free to calculate for yourself.

Southwest Grilled Chicken Salad - A fresh, healthy flavorful salad. Chicken marinated in a smoky adobo flavored marinade gives it more than just a "taco" flavor. Grilling the corn and jalapenos adds extra smoky flavor to this dish. #mexican #salad #recipe #easyrecipe

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