Fiesta Grilled Chicken Salad
Now that I am finally in my Summer mode, it is time I get back to adding more recipes to this blog finally! And, also since we are in the heart of our hot summer weather, I am all about making salads for our dinners. Add in some grilled protein of some sort and I am a truly happy camper!
Whenever we grill chicken I almost always use the same marinade. I love just using some garlic powder and any type of italian dressing I may have on hand. I recently read somewhere about using greek yogurt for marinating chicken so I thought I’d give it a try. I took one individual sized container of plain nonfat greek yogurt and mixed in some taco seasoning (loving my Thrive Market Organic Taco Night spice blend https://thrivemarket.com/p/thrive-market-organic-taco-seasoning ) I also added in some fresh squeezed lime juice. It tasted delicious and made for some super tasty, grilled chicken breasts.
Next, I checked the pantry and fridge for whatever else I had on hand to make it a fiesta in a salad and went to it. I added to my mixed greens some black beans, frozen corn, diced red pepper and some freshly sliced jalapenos and diced cherry tomatoes from our garden. Pleasantly surprised at the spice of our jalapenos! Topped it off with some mexican blend cheese and some tortilla strips and we had a refreshing summer salad ready in no time. I wanted to add some avocado as well, but mine weren’t ripe yet. My favorite go-to dressing for something like this is the Avocado Green Goddess from the Marzetti Simply line of dressings. https://marzetti.com/products/simply-avocado-green-goddess-dressing-sauce/
PrintFiesta Grilled Chicken Salad
Super easy summer salad with some fiesta flare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3-4 1x
- Category: salads
- Method: easy
- Cuisine: mexican
Ingredients
- 2 chicken breasts
- mixed salad greens
- red pepper, diced
- tomatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup frozen corn, thawed
Optional toppings – diced avocado, diced jalapeno, cilantro, mexican blend cheese, tortilla strips
Marinade for the chicken –
- 1 5oz container plain greek yogurt
- 2–3 tsp taco seasoning ( or a blend of chili powder, cumin, onion powder, garlic powder, salt, cayenne)
- juice of one lime
Instructions
Mix the ingredients for the marinade and put over chicken in a sealed container and let sit for an hour or so.
After marinating, grill the chicken to your liking. Matt grills his chicken about 7 minutes a side on medium heat. You may also pan sear or bake if you’d like. While the chicken is cooking, warm up the black beans and corn in a saute pan. I added a little of the taco seasoning to mine for extra flavor.
Once the chicken is done, slice it and put it on top of the mixed greens and add the rest of the ingredients to your liking.
Notes
Feel free to add whatever else you like on your salads. That is part of the ease and beauty of this salad!
There you have it! Something simple and refreshing to make on a hot, summer evening. It is perfect served with an ice cold margarita as well 🙂 Please be sure to leave me a comment if you give it a try!
