Mexican Chicken Salad
This Mexican Grilled Chicken Salad Recipe is loaded with veggies and topped with spicy tomato ranch dressing. This is not your average Chicken Salad recipe!
Servings: 6
Calories: 527kcal
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 packet Old El Paso Taco Seasoning
- 2 heads romaine lettuce
- 1 pint grape or cherry tomatoes, halved
- 2 avocados, peeled and sliced
- 1 cup fresh corn kernels
- 1 cup cooked crumbled bacon
- 1 bunch green onions, chopped
- 1/2 cup crumbled queso fresco cheese
- 1 cup thick ranch dressing, from the refrigerated section
- 1/2 cup fresh spicy salsa
Instructions
- Preheat the grill to medium heat. Place the chicken breasts in a baking dish and sprinkle with Old El Paso Taco Seasoning. Turn to coat the chicken on all sides. Chop the lettuce and prep all other vegetables.
- Grill the chicken for 5 minutes per side. Then allow the chicken to rest for at least five minutes before slicing. Meanwhile, place the ranch dressing and the salsa in the blender and puree until smooth.
- Pile the chopped lettuce on a large platter. Slice the chicken and arrange over the lettuce. Then arrange the sliced avocados and tomatoes around the chicken. Sprinkle the corn, chopped green onions, crumbled bacon and queso fresco over the entire salad. Serve immediately with a side of spicy tomato ranch dressing.
Video
Notes
If you store the chicken apart from the other ingredients of the salad, it will stay fresh in an airtight container for 4 to 5 days.
The salad greens and vegetables can last in the fridge for 3 to 4 days. Reheat the chicken in the microwave or the oven.
Nutrition
Serving: 8ounces | Calories: 527kcal | Carbohydrates: 28g | Protein: 24g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 1290mg | Potassium: 1481mg | Fiber: 11g | Sugar: 9g | Vitamin A: 19515IU | Vitamin C: 40.8mg | Calcium: 169mg | Iron: 4.1mg