Grilled Chicken Salad Recipe
Romaine lettuce, avocado, mango pico de gallo, black beans, grilled chicken, shredded cheddar & creamy house cilantro dressing
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Ingredients
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Salad
Mango Pico de Gallo
Grilled Chicken Marinade
Creamy House Cilantro Dressing
Method
Grilled Chicken Marinade
- 1
Marinate chicken
In a bowl, whisk together 2 tbsp olive oil, 2 tsp minced garlic, 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 0.75 tsp kosher salt, 0.25 tsp black pepper and 1 tbsp fresh lime juice. Add 2 boneless chicken breasts, coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours.
- 2
Grill chicken
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has nice grill marks. Transfer to a cutting board and rest 5 minutes, then slice into strips.
Mango Pico de Gallo
- 3
Make pico
Combine 1 diced mango, 0.25 cup finely diced red onion, 0.5 seeded and finely chopped jalapeño, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 0.25 tsp salt and 0.125 tsp black pepper in a bowl. Stir gently to combine. Taste and adjust salt or lime. Let sit 10 minutes to meld flavors.
Creamy House Cilantro Dressing
- 4
Blend dressing
In a blender or food processor, combine 0.5 cup Greek yogurt, 0.25 cup mayonnaise, 0.5 cup packed cilantro, 2 tbsp fresh lime juice, 1 tsp honey, 1 tsp minced garlic, 0.25 tsp ground cumin, 0.5 tsp salt, 0.25 tsp black pepper and 1 tsp olive oil. Blend until smooth. If too thick, add up to 2 tbsp water to reach a pourable, creamy consistency. Taste and adjust seasoning or lime.
Salad Assembly
- 5
Assemble salad
In a large bowl or on a platter, place 6 cups chopped romaine. Arrange sliced grilled chicken over the lettuce. Scatter 1 cup rinsed black beans, 1 cup halved cherry tomatoes, 0.5 cup shredded cheddar, diced avocado (from 1 avocado) and the mango pico de gallo (from the Mango Pico section) across the top.
- 6
Dress and finish
Drizzle the creamy cilantro dressing to taste over the salad (start with 3–4 tbsp). Garnish with 2 tbsp chopped fresh cilantro and serve with lime wedges. Toss gently at the table or leave composed for individual portions. Adjust salt/pepper or extra lime as desired.