Southwest Grilled Chicken Salad
Southwest grilled chicken salad packed full of ingredients like peppers, tomatoes, avocado and beans topped with a cilantro-lime dressing. Yum.
Ingredients
- 4 tablespoon olive oil
- 4 tablespoon fresh cilantro chopped and divided
- ⅓ cup fresh lime juice
- 2 cloves garlic minced
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes more if you like it spicy
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 lb chicken breast sliced into strips
- 1 head romaine chopped
- 1 cup bell peppers (assorted colors) chopped
- 1 cup grape tomatoes chopped
- 1 avocado sliced
- ½ cup black beans drained and rinsed
- ⅓ cup feta crumbled
- ½ cup tortilla strips
Instructions
- Combine first 10 ingredients (half of cilantro) in a small bowl and whisk together.
- Pour half on chicken, turning to coat. Set aside for 30 minutes. Reserve rest for salad dressing.
- In a large bowl mix together romaine, peppers, tomatoes, avocado, black beans, feta and remaining cilantro.
- Grill 9-10 minutes per side or until internal temperature is 165 degrees/no longer pink.
- Allow to cool slightly then slice chicken into bite sized pieces.
- Top salad with chicken and tortilla strips.
- Drizzle with salad dressing before serving.