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Fiesta Salad Recipe

Name: My Brother's Soul Food Heavens Fiesta Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 1 tbs olive oil; 1 tbs lime juice; 1 tsp ground cumin; 1 tsp paprika; 1 tsp garlic powder; 0.75 tsp salt; 0.5 tsp black pepper; 6 cups romaine lettuce (or mixed salad greens), chopped; 0.5 cup red onion, thinly sliced; 0.5 cup red bell pepper, thinly sliced; 0.5 cup yellow or orange bell pepper, thinly sliced; 1 cup cherry tomatoes, halved (or diced tomatoes); 2 tbs fresh cilantro leaves (optional), chopped; 0.75 cup shredded cheddar cheese (or Mexican blend); 1 each avocado, sliced (optional); 0.5 cup tortilla strips or crushed tortilla chips (optional for crunch); 3 tbs olive oil; 2 tbs lime juice; 1 tsp honey or agave; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp hot sauce or chili flakes (optional)

Inspired by My Brother's Soul Food Heaven

Time35m

Serves4

slices of grilled chicken, garnished with lettuce, onions, bell peppers, tomatoes & cheese.

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Ingredients

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Grilled Chicken

1 lb boneless skinless chicken breasts

1 tbs olive oil

1 tbs ReaLime juice

1 tsp Ground cumin

1 tsp Watkins paprika

1 tsp Watkins garlic powder

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Salad Base & Vegetables

6 cups romaine lettuce (or mixed salad greens), chopped

1/2 cup Red onion, thinly sliced

1/2 cup red bell pepper, thinly sliced

1/2 cup yellow or orange bell pepper, thinly sliced

1 cup cherry tomatoes, halved (or diced tomatoes)

2 tbs fresh cilantro leaves (optional), chopped

Cheese & Toppings

3/4 cup shredded cheddar cheese (or Mexican blend)

1 each avocado, sliced (optional)

1/2 cup tortilla strips or crushed tortilla chips (optional for crunch)

Dressing

3 tbs olive oil

2 tbs ReaLime juice

1 tsp honey or agave

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp hot sauce or chili flakes (optional)

Method

Grilled Chicken

Prepare and Marinate

Pat the chicken breasts dry with paper towels. In a bowl combine 1 tbs olive oil, 1 tbs lime juice, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Add the chicken and coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill with a little oil. Grill the chicken 4-6 minutes per side, until internal temperature reaches 165°F (74°C) and the juices run clear. Remove from grill and let rest 5 minutes to retain juices.

Slice

Slice the rested chicken thinly against the grain into strips about 1/4 inch thick for topping the salad.

Salad Base & Vegetables

While the chicken rests, assemble the salad base. In a large bowl place 6 cups chopped romaine or mixed greens. Add 1/2 cup thinly sliced red onion, 1/2 cup each thinly sliced red and yellow bell peppers, and 1 cup halved cherry tomatoes. Toss gently to combine. If using, sprinkle 2 tbs chopped cilantro over the salad.

Dressing

In a small jar or bowl whisk together 3 tbs olive oil, 2 tbs lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp hot sauce or a pinch of chili flakes if using. Taste and adjust seasoning. Shake or whisk until emulsified.

Pour about half the dressing over the salad and toss to coat evenly; reserve the remainder to serve on the side or to add more to individual plates.

Assemble & Serve

Divide the dressed salad among 4 plates or a large serving platter. Fan the sliced grilled chicken across the top of the salad.

Sprinkle 3/4 cup shredded cheddar cheese evenly over the salads. Add sliced avocado and 1/2 cup tortilla strips or crushed tortilla chips if desired for texture.

Finish with an extra drizzle of reserved dressing and a few cilantro leaves. Serve immediately while chicken is warm.