Ensalada Cocula Recipe
Grilled chicken, romaine lettuce, iceberg lettuce, spinach, tomatoes, onions, corn, avocado, black beans, deep-fried corn tortilla strips and cheddar cheese seasoned with vinaigrette dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Greens
Vegetables
Tortilla Strips and Cheese
Dressing
Method
Preparation of Chicken
- 1
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper. Grill for about 6-7 minutes on each side or until fully cooked. Let it rest for 5 minutes before slicing.
Preparing the Vegetables
- 2
Chop the Greens
Wash and chop the romaine lettuce, iceberg lettuce, and spinach into bite-sized pieces. Place them in a large salad bowl.
- 3
Prepare Remaining Vegetables
Dice the tomatoes and onion, and cut the avocado into cubes. Add the tomatoes, onion, corn, and black beans to the salad bowl.
Tortilla Strips and Assembly
- 4
Fry the Tortilla Strips
Cut corn tortillas into strips. Heat oil in a frying pan over medium heat. Fry the strips until golden brown and crispy, about 2-3 minutes. Remove and let drain on paper towels.
- 5
Assemble the Salad
Add the sliced grilled chicken to the salad bowl. Top with crispy tortilla strips and sprinkle with cheddar cheese.
Dressing and Serving
- 6
Dress the Salad
Drizzle the vinaigrette dressing over the salad and toss gently to combine. Serve immediately.
