Spicy Mexican Grilled Chicken Salad

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This spicy Mexican grilled chicken salad recipe is a delicious and healthy option for lunch or dinner. Tender grilled chicken is seasoned with a blend of Mexican spices, giving it a fiery kick. The chicken is then tossed with fresh salad greens, juicy tomatoes, creamy avocado, and tangy lime dressing. It's a perfect combination of flavors that will satisfy your taste buds and leave you feeling satisfied.

Keywords: spicy, Mexican, grilled chicken, salad, healthy.

spicy mexican grilled chicken salad recipe details

Spicy mexican grilled chicken salad recipe, recipe Rating: 4.7
Number of votes:121

Restaurant-style grilled chicken salad with a creamy, spicy poblano and buttermilk dressing. This is a salad, but with the aroma of grilled chicken and roasted peppers, it doesn’t seem like it. Eat this as a meaty side dish or as a main course.
Ready in: 50 mins

Ingredients

Serves: 4

• Juice of 2 limes
• 2 (8 ounce) skinless, boneless chicken breasts
• 1/4 cup olive oil
• Salt and pepper
• 2 poblano chiles, halved and seeded
• 1 sweet onion, sliced thickly
• 1/2 cup buttermilk
• 1/4 teaspoon cayenne pepper
• 1 large head romaine lettuce, shredded

Preparation method

Prep: 20 mins | Cook: 30 mins

1. Measure out 2 teaspoons lime juice and set aside. Pour the rest into a large plastic resealable bag, add 1 tablespoon olive oil, the chicken, and salt and pepper to taste. Seal bag, turn to coat, and marinate on the counter for 15 minutes.
2. Preheat grill to medium.
3. Brush the poblano chiles and onion slices with 2 tablespoons olive oil. Sprinkle with salt and pepper, then set on the grill. Close lid and cook for about 15 minutes to soften, turning every 5 minutes or so. Place in a bowl and cover with foil.
4. Drain chicken from marinade and set on the grill, along with the onion. Cook for about 12 minutes, flipping once midway through cooking time, until the chicken is no longer pink inside and the onion is tender.
5. Remove the skins from grilled chiles and chop roughly. Place a third of the chiles into a food processor along with buttermilk, 1 tablespoon olive oil, reserved 2 teaspoons lime juice, and salt and pepper to taste. Pulse until smooth.
6. Chop onion and slice chicken. Distribute lettuce among four plates and drizzle with some of the buttermilk dressing; top with chicken, chiles, and onion.
7. Pour remaining dressing on top of the chicken and vegetables. Serve.