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 an extra smoky flavor to this dish.

For dessert try our Peanut Butter Balls!

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

Skip the store bought taco seasoning and try our version of a Tex Mex 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.

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

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 romaine lettuce on the bottom of a large platter. Top with the remaining salad ingredients black beans, grilled corn, grilled jalapenos, tomatoes, avocado, cilantro, and sliced grilled chicken.

You can use ranch dressing or sour cream but we like it with our Fire Roasted Salsa or our Creamy Jalapeno Cilantro Dip and tortilla chips. Either one is a perfect fresh dressing for this 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.
Prep Time20 mins
Cook Time15 mins
Marinade Time8 hrs
Total Time35 mins
Course: Chicken, Main Dish, Salad
Cuisine: American, Tex-Mex
Keyword: chicken, grilled, salad, southwest
Servings: 4
Calories: 567kcal
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 avocado, sliced
  • 1/2 cup fresh cilantro for topping

Instructions

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. 

To grill the chicken, corn, and jalapenos:

  • 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:

  • 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. 

Notes

 
(The above nutrition information is without the salsa or cilantro jalapeno dip.)

Nutrition

Calories: 567kcal | Carbohydrates: 44g | Protein: 36g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 331mg | Potassium: 1953mg | Fiber: 17g | Sugar: 11g | Vitamin A: 28531IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 6mg

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