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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


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


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. 


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


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