Mexican Style Grilled Chicken Salad
Smoky veggies, tender chicken, and creamy avocado come together in a crave-worthy combo—just toss, top, and enjoy.
Recipe - The Fairway Market Corporate
Mexican Style Grilled Chicken Salad
Prep Time5 Minutes
Servings6
Cook Time15 Minutes
Ingredients
1 ½ lbs Bowl & Basket chicken breast, grilled and sliced
1 pint Bowl & Basket cherry tomatoes, halved
16 oz fresh lettuce of choice
1 can Bowl & Basket Specialty Mexican Black beans, drained
1 can Bowl & Basket whole kernel corn, drained
1 red bell pepper, core removed and sliced
1 yellow bell pepper, core removed and sliced
1 onion, peeled and sliced
¼ - ½ cup Bowl & Basket shredded Mexican style cheese
2 avocados, peeled, pitted and chopped
Directions
- Heat 1-2 tbsp of vegetable oil in a skillet over medium high heat. Pat corn and black beans dry with a paper towel, then toss together in the preheated skillet. Cool for 5 minutes without touching, or until the corn has charred slightly. Remove from the skillet and set aside.
- Return the skillet to heat and add onions and peppers and additional vegetable oil (if needed) and repeat the process from step 1, stirring only occasionally so that the onions and peppers char in places. Cook for 5-7 minutes or until desired level of doneness. Remove from heat.
- Assemble salad in a large bowl starting with lettuce, then adding tomatoes, chopped avocado, black bean/corn mixture, onion/pepper mixture, grilled chicken slices and shredded cheese.
- Top with desired dressing, such avocado ranch or cilantro lime, and serve immediately.
5 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bell & Evans Chicken Drumsticks
$4.99 avg/ea$4.99/lb
Fresh Cherry Tomatoes, each
$4.99
Fresh Organic Romaine Lettuce, each
$2.99
Goya Black Beans, 15.5 oz
$1.49$0.10/oz
Cal-Organic Farms Organic Sweet Corn, 4 count
$6.99
Fresh Yellow Bell Pepper
$1.12 avg/ea$2.99/lb
Fresh Yellow Bell Pepper
$1.12 avg/ea$2.99/lb
Fresh Sweet Onion
$0.42 avg/ea$1.69/lb
Bowl & Basket Finely Shredded Mexican Style Blend Cheese, 8 oz
$2.49$0.31/oz
Wholly Avocado Diced Avocado, 4 oz, 2 count
$4.99$0.62/oz
Directions
- Heat 1-2 tbsp of vegetable oil in a skillet over medium high heat. Pat corn and black beans dry with a paper towel, then toss together in the preheated skillet. Cool for 5 minutes without touching, or until the corn has charred slightly. Remove from the skillet and set aside.
- Return the skillet to heat and add onions and peppers and additional vegetable oil (if needed) and repeat the process from step 1, stirring only occasionally so that the onions and peppers char in places. Cook for 5-7 minutes or until desired level of doneness. Remove from heat.
- Assemble salad in a large bowl starting with lettuce, then adding tomatoes, chopped avocado, black bean/corn mixture, onion/pepper mixture, grilled chicken slices and shredded cheese.
- Top with desired dressing, such avocado ranch or cilantro lime, and serve immediately.