Loaded Mexican Chicken Salad

close up of a Mexican grilled chicken salad in a bowl with queso fresco cheese, beans, tomatoes, corn, greens, and lime

A hearty Mexican-style grilled chicken salad made with mixed greens, vegetables, and black beans topped with a creamy cilantro lime vinaigrette dressing.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 10

Marinating Time 4

Total Time 4 20

Servings

Calories 366kcal

Author Amee

Equipment

grill

Ingredients

1 lb chicken tenders marinated in this Mexican chicken marinade or your favorite lime-infused marinade. McCormick's Mojito Lime Marinade dry mix prepared is my favorite store-bought option.
6 cups mixed salad greens I use a blend of romaine and mixed artisan greens. Go with your favorite lettuce here!
1 cup steamed fresh corn cooled and cut off the cob, you can also use canned or thawed frozen corn.
1 large tomato seeded and chopped
15 oz can black beans rinsed and drained well
4 oz Queso Fresco cheese crumbled
1 radish chopped
fresh cilantro to taste, for garnishing
For the dressing:
2 large limes juiced
1 tsp fresh lime zest
2 tsp dijon mustard
2 tsp real maple syrup
1 tbsp chopped fresh cilantro
1/2 cup extra virgin olive oil
1/2 tsp salt

Instructions

Preheat the grill to medium heat while you prep the salad ingredients.
Grill the chicken tenders over medium heat, about 4 minutes per side, or until the internal temperature reaches 165 degrees F with a meat thermometer.
Divide the salad ingredients between 4 large bowls or meal prep containers and top with grilled chicken.
Place the dressing ingredients into a blender and blend until smooth.
Drizzle dressing over salad right before serving and toss to mix.
Top with crema or sour cream, if desired.

Notes

Delicious served with sour cream or crema! *Nutrition information is for the salad only. One tablespoon of dressing is around 65 calories/ 1.5 grams carbs/ 7 grams fat. A small amount of this dressing adds a ton of flavor! You could also double the dressing recipe and use it as the chicken marinade.

Preheat your grill with the lid closed. Then, place the chicken over direct heat and cook for 2 minutes. Use tongs to pivot the meat 45 degrees and cook for another 2 minutes. Flip and repeat on the other side to achieve grill marks.
Do not overcook your chicken! If it's even the slightest overcooked, it will taste dry. If you're using chicken breasts or thighs, adjust the cooking time.
Always let the chicken rest for 5 minutes after grilling, so the savory juices absorb back into the meat.
Scale up the ingredients, and make a big batch for summer parties, potlucks, and outdoor events.
Add the dressing to taste as it's packed with flavor and a little bit goes a long way.

Nutrition