Grilled Chicken Salad with a Fiesta Twist

Ingredients

• 1 lime, juiced
• 2 tablespoons olive oil
• ½ teaspoon chili powder
• ½ teaspoon cumin
• salt and ground black pepper to taste
• 2 large skinless, boneless chicken breasts
• 4 cups torn romaine lettuce
• 2 cups mixed baby greens
• 2 cups corn kernels
• 1 cup shredded sharp Cheddar cheese
• ½ cup canned black beans, rinsed
• ½ cucumber, diced
• ½ cup ranch dressing
• ¾ cup chunky salsa
• 1 tablespoon finely chopped cilantro
• 1 cup crushed taco chips

Ingredient Image

Step 1

In a resealable bag, combine lime juice, olive oil, chili powder, cumin, salt, and black pepper. Add the chicken breasts, seal the bag, and give it a good shake to coat everything. Pop it in the fridge to marinate for at least an hour, or even overnight if you have the time.

Step 2

When you’re ready to cook, heat up your grill to medium and brush the grates with a little oil so the chicken doesn’t stick. Grill the chicken for about 5 minutes on each side, or until it’s cooked through and no longer pink inside. Let it rest for a few minutes before chopping it roughly, then pop it in the fridge to chill.

Step 3

In a big bowl, toss together the romaine, baby greens, corn, Cheddar, black beans, and cucumber. In a small bowl, stir ranch dressing, salsa, and chopped cilantro until well mixed. Pour this dressing over the salad and toss everything gently to combine.

Step 4

Right before serving, sprinkle crushed taco chips over the salad along with the chopped chicken. Give it one last gentle toss and enjoy!