Fresh and zesty Mexican Grilled Chicken Salad loaded with veggies and topped with spicy tomato ranch dressing. This is not your average Grilled Chicken Salad recipe!
I mean, really. Have you ever seen a more satisfying looking salad?
We’ve been taking measures lately, to make sure we include more and more fresh raw produce into our diet. I would guess we enjoy a “dinner salad” at least twice a week, if not more. I’m also trying to eat at least one raw vegetable dish a day, so often I enjoy salad at lunch.
There’s something marvelous about cool crisp veggies topped with hot protein, don’t you think? If I could demonstrate how I want to eat (all the time right now) on one platter, it would be this Mexican Grilled Chicken Salad.
Veggies, veggies, and more veggies, topped with juicy seasoned grilled chicken, bacon, and crumbly cheese. Then smothered in a creamy spicy tomato ranch dressing.
That pretty much covers it.
The beauty of this Mexican Grilled Chicken Salad is that it’s not only healthy and delicious, it’s also so darn easy to prepare.
I sprinkled zippy Old El Paso Taco Seasoning over the chicken. This eliminates the need for all sorts of herbs and spices in one fell swoop. The taco seasoning coats the chicken, creating a vibrant crusty finish once the chicken is grilled.
For the salad, I piled the steaming chicken on a bed of crisp romaine lettuce and cuddled it up with ripe avocado and sweet grape tomatoes.
Then I sprinkled fresh corn, crumbled bacon, chopped scallions, and crumbly queso fresco over the entire Mexican Grilled Chicken Salad like magic flavor confetti!
I kind of sprinkled it all over the floor as well. All these ingredients were a little too exciting, if you know what I mean.
Our Mexican Grilled Chicken Salad is truly a feast for all five senses. It’s an aromatic, crunchy, and colorful dinner option that is perfect for spring and summer cooking.
Finished with a simple 2-ingredient spicy tomato ranch dressing, this grilled chicken salad is at the very top of my shortlist right now.
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