Description
A vibrant and nutritious salad packed with grilled chicken, fresh greens, and a zesty dressing, perfect for any gathering.
Ingredients
Scale
- 2 chicken breasts (fresh, boneless)
- â…“ cup dill pickle juice
- 1 tbsp sour cream
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp ancho chili powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil for cooking
- â…“ cup mayonnaise
- ½ cup hot Jalapeno salsa (or any salsa of choice)
- â…“ cup sour cream
- Bunch of cilantro leaves (½ loose cup, roughly chopped)
- 2 tbsp lime juice
- Pinch of salt and black pepper
- ½ tsp ancho chili powder
- ½ tsp garlic powder
- 2 cups romaine lettuce, chopped
- 2 cups spring mix
- ½ cup cheddar cheese, shredded
- ½ cup canned black beans, rinsed
- ½ cup corn, rinsed
- ½ bell pepper, chopped
- 12 grape tomatoes, halved
- ½ cup tortilla strips
- ½ cup Chili lime pepitas
Instructions
- Pound the chicken breast with a meat tenderizer a few times to ensure even cooking.
- Pour pickle juice over the chicken and let it marinate for 2-4 hours.
- In a bowl, mix the spices: cayenne pepper, smoked paprika, ancho chili powder, salt, black pepper, and garlic powder.
- Pat the marinated chicken dry with paper towels and spread the sour cream evenly over it.
- Heat 2 tbsp olive oil in a pan over medium heat. Cook the chicken for 4 minutes on each side until golden and cooked through. Remove from heat and let rest.
- Combine mayonnaise, salsa, sour cream, cilantro leaves, and lime juice in a blender or food processor for the dressing and blend until smooth.
- Toast the pepitas in a small skillet with 1 tsp olive oil and chili powder for 2-3 minutes.
- In a large salad bowl, mix romaine, spring mix, cheddar cheese, black beans, corn, bell pepper, and grape tomatoes. Top with sliced chicken and drizzle with dressing. Finish with tortilla strips and roasted pepitas.
Notes
For best flavor, marinate chicken overnight. Store leftover salad separately to maintain freshness.
- Prep Time: 240 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 70mg