Pages Navigation Menu

Grilled Chicken Salad

Grilling food on the barbeque is something I do on a weekly basis. My husband only had to show me once on how to use it and now I can’t stop. From making pancakes on a Saturday morning, to grilling homemade pizza or pesto grilled cheese sandwiches, our little grill gets a ton of use.

Not only are there benefits from grilling food, what I love most about using grilling is you have very little clean up! No pan to wash (unless making pancakes) and little utensils are required.

Making lunch for my friends is something I really love doing as well.  In September I was able to have three little luncheons for some friends and it was a joy! One of the meals I made a grilled chicken salad and today I’m going to share with you the recipe.

It’s inspired by Chili’s quesadilla explosion salad, colors you would see in the fall and my husband’s love for ranch and salsa.

Here is the recipe.

Grilled Chicken Salad
 
Author:
Recipe type: Main, Salad
Serves: 4-6
Ingredients
  • 1 pound of boneless skinless chicken breast
  • 1 cup of salsa, divided
  • 1 tablespoon of taco seasoning, divided
  • 2 tablespoons of olive oil
  • 1 head of romaine
  • 1 cup of corn
  • 1 cup of black beans
  • 3 roma tomatoes, sliced
  • ¼ cup of ranch dressing
Instructions
  1. Marinade: Place chicken breast in a storage bag or plastic container. Add ¼ cup of salsa, 2 teaspoons of taco seasoning and 2 tablespoons of olive oil to bag. Let marinate in refrigerator for at least 1 hour or up 24 hours.
  2. Grilling:After chicken has been marinated. Heat grill to a medium heat and add chicken to a hot grill. Cook on each side for 5-7 minutes or until chicken reaches an internal temperature of 165 degrees F. Once cooked through, remove from heat, cover and set to the side.
  3. Salad Assembly:Tear or cut romaine and place in the bottom of a salad bowl. Top romaine with tomatoes, corn and black beans. Cut chicken into strips and place on top of salad.
  4. Dressing: In a small bowl place ¾ cup salsa, 1 teaspoon of taco seasoning and ¼ cup of ranch dressing. Mix together then coat salad with dressing.
  5. Serve promptly after making or store dressing and salad separate until ready to serve.

Sharing today at Tasty Tuesday. 

 

Related Posts Plugin for WordPress, Blogger...

4 Comments

  1. Tabitha, I’ve enjoyed coming over to visit your blog – looks like you have a lot of great food ideas! And thanks for visiting me at Pursuing Heart, and for your comment and question on my “Pie Crust Mix” post. Good question about using an alternate ingredient to the lard. I added a note at the end of my post answering your question. I’ve always used lard, but if you try making it with shortening, let me know how it goes. Thanks for asking about that. Happy baking and cooking!
    Cherry recently posted..Pie Crust Mix {Freezer Fare}My Profile

    • Hi Cherry! Thank you for your compliment! I love how beautiful for your pie crust came out, I’m definitely going to try your recipe and practice my crimping. :)

  2. Looks delicious, Tabitha! I need to use my trifle dish more for presentation of non-dessert/trifle dishes! I like your presentation…so lovely. :) xxx
    Danielle @ Cozycakes Cottage recently posted..Chocolate Snack Cake with Biscoff ButtercreamMy Profile

    • Thank you Danielle! I love playing with my trifle dish. I should call it my all purpose bowl: its a fruit bowl, chip bowl and now a salad bowl. Hmmm, I wonder what I can come up with next. :)