Fiesta Chicken Salad Recipe
Grilled chicken breast, fresh mixed greens, black beans, corn, avocado and feta cheese. Served with pico de gallo, guacamole and cilantro lime dressing
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Ingredients
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Salad
Pico de Gallo
Guacamole
Cilantro Lime Dressing
Method
Salad
Prepare and Grill Chicken
Pat the chicken breasts dry. Brush both sides with 1 tbs olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Preheat a grill or grill pan over medium-high heat. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice thinly against the grain.
Assemble Salad Base
In a large bowl or on two plates, place 6 cups mixed salad greens. Evenly distribute 1 cup drained black beans and 1 cup corn over the greens. Arrange sliced grilled chicken on top. Halve and pit the first avocado, slice or dice it, sprinkle with a pinch of salt to prevent browning, and add to the salad. Scatter 1 cup crumbled feta and 1/4 cup cilantro leaves over the top.
Pico de Gallo
Combine 2 diced tomatoes, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, and 1/2 minced jalapeño (if using) in a small bowl. Add 1 tbs fresh lime juice and 1/4 tsp salt. Stir and taste; adjust salt or lime as needed. Let sit 10 minutes at room temperature to allow flavors to meld.
Guacamole
In a small bowl, scoop flesh from the second avocado and mash lightly with a fork, leaving some chunks. Mix in 1 tbs lime juice, 1/2 minced garlic clove, 1/4 tsp salt, 1/8 tsp pepper and 1 tsp chopped cilantro (if using). Taste and adjust seasoning. Cover with plastic wrap pressed to the surface if not serving immediately to minimize browning.
Cilantro Lime Dressing
In a blender or food processor, combine 1/2 cup Greek yogurt, 1/4 cup chopped cilantro, 2 tbs lime juice, 2 tbs olive oil, 1 tsp honey, 1/2 minced garlic clove, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth and bright green. Taste and adjust seasoning or thickness (add 1–2 tbs water if too thick). Refrigerate until ready to serve.
To Serve
Spoon pico de gallo and a dollop of guacamole onto each salad serving or offer in small bowls on the side. Drizzle cilantro lime dressing over the salads just before serving (about 2–3 tbs per salad) or serve dressing on the side. Garnish with additional cilantro if desired.