Mexican Grilled Chicken Cobb Salad

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Mexican Grilled Chicken Cobb Salad.

¼ cup fresh lime juice
1/3 cup + 3 tablespoons olive oil
2 teaspoons Old El Paso Salsa Seasoning Mix
1 jalapeno, seeded + diced
1 cup fresh cilantro, chopped
Salt + pepper, to taste
1 pound boneless skinless chicken breast (about 4 small breast)
1 packet Taco Seasoning
2 heads romaine lettuce, chopped
1 cup monterey jack cheese, shredded
1 cup cooked black beans, rinsed + drained if using canned
1 cup fresh grilled corn kernels
1 cup cherry tomatoes, halved
3 hard boiled eggs, sliced
1 avocado, pitted + sliced

Salad
In small bowl, whisk together the lime juice, 1/3 cup olive oil, Salsa Mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside. Preheat the grill or a grill pan to high heat. Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing. Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing. Enjoy!

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