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Tex Mex Salad with Grilled Chicken

Seasoned Grilled Chicken Breast on a bed of Fresh Greens with avocados and sliced jalapenos 
Course Main Course
Cuisine American, Southwestern, Tex Mex, Texas
Keyword Chicken Salad, Grilled Chicken, Salad with Chicken, southwest grilled chicken salad, summer chicken salad, Tex Mex Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 446kcal
Author Evelyn Osborn

Ingredients

  • 1 whole chicken breast
  • salt
  • Black pepper
  • cayenne pepper
  • 1 head Romaine Lettuce
  • 1 14 oz can black beans drained and rinsed
  • 1 14 oz can whole corn drained
  • 2-3 to tomatoes chopped
  • 3 cloves garlic minced or diced
  • 3 green onions sliced
  • 1 cup cheddar cheese shredded
  • 2-3 fresh jalapeños sliced
  • 1 avocado peeled, seeded and sliced
  • ranch dressing
  • 1 cup tortilla chips crumbled

Instructions

  • Place chicken breast between two sheets of plastic wrap.   Use a meat mallet to pound to about 1/2 inch thick and remove from wrap
  • Heat a grill skillet to medium heat.  Season chicken breast with salt, pepper and just a dash of cayenne pepper
  • Grill chicken breast until done about 10-15 minutes per side until temperature reaches 165 degrees, remove from heat and allow to rest
  • Chop romaine lettuce into bite-size pieces and place in a salad spinner, wash well and spin dry.   Place the lettuce in a large serving bowl
  • In a separate bowl, mix black beans, corn, tomatoes, garlic and green onions, add to lettuce, and toss gently
  • Slice chicken breasts into strips and lay on top of salad
  • Sprinkle with cheddar cheese and jalapeño slices
  • Just prior to serving top with avocado slices, tortilla chips and ranch dressing

Nutrition

Calories: 446kcal | Carbohydrates: 33g | Protein: 25g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 383mg | Potassium: 1126mg | Fiber: 9g | Sugar: 5g | Vitamin A: 14680IU | Vitamin C: 31.1mg | Calcium: 331mg | Iron: 3.2mg