Grilled chicken ensalada

It’s a salad. With chicken. And a delightful Mexican-inspired taste.

A light, easy, anytime meal that very easily feeds three people. Let’s get into it:

mexican chicken salad

The Recipe:

  • Two boneless, skinless chicken breasts
  • 2t cumin
  • 1t garlic powder
  • 1t coriander
  • Two limes
  • Two tomatoes, diced (Roma, heirloom, beefsteak, whatever you like)
  • Half a jalapeño, finely diced, seeds and ribs removed unless you’re feisty
  • One large shallot, finely diced
  • One can of corn, drained and rinsed
  • One can of black beans, drained and rinsed
  • One red or orange pepper, diced
  • One perfectly ripe avocado, sliced
  • Your favorite lettuce (I used a giant box of 50/50 spring mix/spinach)
  • Cilantro (for pico de gallo and garnish, also mixed into the lettuce if you want)
  • Optional: roasted, salted pepitas or sunflowers seeds
  • Your favorite dressing OR make your own quickly with 1/4 cup of any citrus juice, 1/3 cup olive oil, salt and pepper


The chicken! Mix the cumin, garlic powder, coriander, and a hefty pinch of salt and pepper together and coat the chicken. Let sit at room temperature for at least fifteen minutes. Grill or cook in cast iron until delightfully juicy. Squeeze a lime all over it. Yum.

The pico de gallo! Mix together: one of the tomatoes, the juice of the other lime, the jalapeño, the shallot, salt, pepper, and as much cilantro as you desire. Let it sit until needed. It only gets better with time.

The salad! Everything else goes in a bowl. Plate as you’d like. Top with pico and chicken or mix it in, it’s your salad! Do your thing. But don’t dress the salad until you’re ready to eat it. Unless you like soggy salad. You do you.

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