Southwest Mango Pineapple Grilled Chicken Salad
This Southwest mango pineapple grilled chicken salad is bursting with big, bold, Summer ingredients like corn, mango, pineapple, and avocado ranch dressing.
Servings:4 servings
Ingredients
- 3 boneless skinless chicken breasts, pounded to even thickness (1 inch or less)
- 2 tablespoons oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- juice of 1 lime, plus additional lime wedges for garnish
- 6 cups chopped romaine lettuce
- ½ cup yellow corn
- ⅔ cup black beans
- 1 cup pineapple chunks, or about 6-8 pineapple slices
- 1 mango, sliced or diced
- 1 avocado, sliced or diced
- ¼ cup cilantro, roughly chopped
- 2 tablespoons cotija cheese (optional)
- Bolthouse Farms Organic Avocado Ranch Dressing
Instructions
- Preheat grill to medium-high. In a large bowl combine chicken, oil, lime juice, and seasonings. Toss to coat the chicken well, rubbing in the seasonings with your fingertips as needed.
- Grill chicken for 6-8 minutes on each side until cooked through. Meanwhile prepare the rest of the salad.
- Combine lettuce, corn, beans, avocado, mango, pineapple, and cilantro and toss to combine. Portion out onto 3 or 4 plates.
- Once chicken is cooked slice and arrange on top of the salads. Sprinkle with cotija cheese (optional) and drizzle with avocado ranch dressing and serve.
Notes
Alternate dressing: try my homemade Cilantro Avocado Ranch Dressing!
Nutrition
Calories: 426 kcal, Carbohydrates: 44 g, Protein: 25 g, Fat: 18 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 54 mg, Sodium: 114 mg, Potassium: 916 mg, Fiber: 10 g, Sugar: 16 g, Vitamin A: 912 IU, Vitamin C: 31 mg, Calcium: 42 mg, Iron: 3 mg