Ingredients for Chicken Tortilla Salad
- Boneless Skinless Chicken Breasts
- Romaine Lettuce
- Tortilla Chips
- Pumpkin Seeds
- Queso Fresco
- 1/2 cup diced avocado
- Sour Cream
- Mayonnaise
- Cilantro
- Ranch Dressing Mix
- Green Chilies
- Garlic Cloves
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How to Make Chicken Tortilla Salad
- Preheat grill or grill pan to medium-high heat. Season two boneless, skinless chicken breasts (about 1 pound total) with salt and pepper.
- Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then cut into bite-sized pieces.
- While chicken rests, prepare the dressing: Combine 1/2 cup packed cilantro leaves, 1/4 cup lime juice, 2 tablespoons olive oil, 1 tablespoon water, 1 clove garlic (minced), 1/2 teaspoon cumin, and 1/4 teaspoon salt in a blender. Blend until smooth.
- In a large bowl, combine 4 cups mixed greens, 1 cup tortilla strips, 1 (15-ounce) can black beans (rinsed and drained), 1 cup corn (fresh or frozen), 1/2 cup diced red onion, and 1/2 cup diced avocado.
- Add the grilled chicken to the salad.
- Drizzle 1 cup of the cilantro-lime dressing over the salad and toss gently to combine. Add more dressing as needed. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
69g
Fat
150g
Carbs
23g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Main Dish Salads Eggs Dairy Poultry Vegetables Mexican Easy Dinner Party Spring Summer Cheese Chicken Food Processor Blender Seasonal Meat Chicken Breasts Greens Lettuces Equipment Small Appliance Number Of Servings 3 Steps Or Less
