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Rainbow Grilled Chicken Salad

by Claire Nolan

Ingredients

for 4 servings

  • 2 chicken breasts
  • 1 teaspoon
    salt
  • ½ teaspoon
    black pepper
  • ½ teaspoon
    chili powder
  • ½ teaspoon
    cumin
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    dried oregano
  • 1 tablespoon
    olive oil

Dressing

  • 1 cup
    sour cream (230 g)
  • ¼ cup
    fresh cilantro, minced (10 g)
  • ¼ teaspoon
    pepper
  • ¼ teaspoon
    salt
  • 1 tablespoon
    lime juice

Salad

  • 1 head romaine lettuce, chopped
  • ½ cup
    red onion, diced (75 g)
  • ½ cup
    tomato, diced (100 g)
  • ½ cup
    orange bell pepper (50 g)
  • ¾ cup
    corn (130 g)
  • ½ cup
    fresh cilantro, chopped (20 g)
  • ¼ cup
    jalapeño, diced (25 g)

Garnish

  • 1 avocado
  • tortilla strips

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Preparation

  1. Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
  2. Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
  3. In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
  4. In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
  5. Add the chicken strips. Gently toss salad with the sour cream dressing.
  6. Garnish with avocado slices and tortilla strips.
  7. Enjoy!
 

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