Mexican Grilled Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Mexican grilled chicken salad is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The beauty of this dish is how the charred chicken pairs with fresh, crisp veggies and that creamy Mexican dressing, creating layers of flavor that feel restaurant quality. Black beans are a nutritional powerhouse too, packed with fiber and protein that keep you satisfied long after dinner. What I love most is that you probably have half these ingredients on hand already, making it budget friendly and wonderfully simple. It's the kind of meal that works for weeknight dinners, meal prep, or even entertaining friends.
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)
Detail level
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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