Southwest Grilled Chicken Salad with Crunchy Tortilla Toppings
August 26, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 pack (2 breast)) Boneless Skinless Chicken Breast
- (2 breasts OR 2 thighs - your choice!) Boneless Skinless Chicken Thighs
- (1 Tbsp. (For chicken)) Avocado Oil
- (1 tsp. (For chicken)) Chili Powder
- (1 tsp. (For chicken)) Cumin
- (1 tsp. (For chicken)) Smoked Paprika
- (1/2 tsp. (For chicken)) Garlic Powder
- (1/2 tsp. (For chicken)) Onion Powder
- (To taste (For chicken)) Salt & Pepper
- (2, sliced) Large Tomatoes,
- (1/2 Cup, rinsed and drained.) Black Beans
- (1/2 Cup) Grilled Corn Kernels
- (1/2 Cup.) Shredded Cheddar Cheese
- (1/4 Cup) Pickled Red Onions (or fresh if you dont have pickled)
- (1/4 Cup, chopped) Fresh Cilantro
- (1/2 Cup) Crushed Tortilla Chips
- (1/4 Cup) Creamy Ranch or Cilantro Lime Dressing
Directions
1. Prepare the Chicken:
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Rub the chicken breasts with avocado oil and then evenly coat them with the spice mixture.
- Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- Once cooked, remove from the grill and let rest for 5 minutes before slicing.
2. Assemble the Salad:
- On a large platter or in individual bowls, arrange the sliced tomatoes as the base.
- Evenly distribute the black beans, grilled corn, shredded cheddar cheese, and pickled red onions over the tomatoes.
- Place the sliced grilled chicken on top of the salad.
- Drizzle the salad with your choice of creamy ranch or cilantro-lime dressing.
- Sprinkle fresh cilantro and crushed tortilla chips on top for added crunch.
3. Serve:
- Serve the salad immediately, ensuring each portion gets a bit of everything. Enjoy this vibrant, flavorful, and satisfying meal!
