Mexican Grilled Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
A fresh mix of grilled chicken, veggies, and Mexican-inspired dressing, perfect for a light and flavorful meal.
Ella x
Ingredients
- 500 gboneless chicken breast
- 1red onion
- 1red bell pepper
- 1cucumber
- 2tomato
- 100 gcorn kernels
- 200 gblack beans, canned
- 150 mlmexican dressing(store-bought or homemade)
- 100 gfeta cheese, crumbled
- 1cumin
- 1chili powder
- 1salt
- 1pepper
- 1avocado, sliced
- 1fresh cilantro
- 2 mllime juice(freshly squeezed)
Instructions
- 1
Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 75°C. Let it rest for a few minutes before slicing.
- 2
In a medium bowl, whisk together the cumin, chili powder, salt, and pepper. Add the diced red onion, red bell pepper, and corn kernels. Mix well.
- 3
In a large bowl, combine the sliced chicken, black beans, and mixed vegetables. Pour the Mexican dressing over the top and toss to coat.
- 4
Sprinkle the crumbled feta cheese over the salad and toss gently.
- 5
Squeeze the lime juice over the salad and toss again.
- 6
Sprinkle the chopped cilantro over the salad and serve immediately.
- 7
Slice the avocado and place on top of the salad.
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