Mexican Chicken Salad with Jalapeño Lime Vinaigrette
 
Prep Time
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A great spring/summer salad with bold, Mexican-inspired flavors. On the table in 30 minutes!
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Ingredients
Mexican-Style Chicken
  • 2 chicken cutlets
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
Salad
  • 2 cups fresh kale/chard blend
  • 2 cups fresh baby spinach
  • 1 jalapeño, thinly sliced
  • 4-5 sweet mini peppers, thinly sliced
  • 1 15 oz. can organic black beans, drained and rinsed
  • ¼ large red onion, sliced
  • ½ cup fresh chopped cilantro
  • 2 ears sweet corn
Cilantro Butter (for the corn)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh chopped cilantro
  • Salt and pepper
Jalapeño Lime Vinaigrette
  • ¾ cup lime-infused olive oil
  • ¼ cup jalapeño white balsamic vinegar
  • 2 cloves garlic, grated
  • 1 tablespoon fresh chopped cilantro
  • Salt and pepper
Instructions
  1. Preheat an outdoor grill or stove-top grill pan.
  2. In a small bowl, combine butter, cilantro, salt and pepper. Remove corn from husks and brush cilantro butter generously on all sides of the corn. Grill corn (wrapped in aluminum foil if using an outdoor gas or charcoal grill) until tender and slightly charred, about 8-10 minutes, rotating every couple of minutes. Set aside until cool enough to handle. Once cooled, use a sharp knife to slice off the kernels from the cob. Set kernels aside.
  3. Wash chicken cutlets and pat dry. Season with spices and grill until cooked through and crisp, about 4 minutes on each side. Set aside on a cutting board loosely covered with foil for 15 minutes so the meat can reabsorb its juices. Once cooled, slice the chicken into bite-size chunks and set aside.
  4. Add the greens, sliced onion, diced jalapeño and sweet peppers, and cilantro to a large bowl. Drain and rinse the black beans and add to the salad. Add the corn kernels and sliced chicken. Season generously with salt and pepper and toss.
  5. In a small bowl (or food processor), whisk together the oil, vinegar, garlic, cilantro, salt and pepper until thoroughly combined. Serve in a small cruet alongside salad.
Nutrition Information
Serving Size: 6 Calories: 511 Fat: 36g Saturated fat: 7g Unsaturated fat: 26g Carbohydrates: 28g Sugar: 8g Sodium: 171mg Fiber: 8g Protein: 21g Cholesterol: 53mg
Recipe by PurposeFull Life at http://www.lifepurposefull.com/mexican-chicken-salad/