Foodie Friday – Grilled Mexican Chicken Salad

by Kathy

In honor of one of my funny and ever so talented southern friends my recipe blog is being renamed – Foodie Friday!  Thanks Amy – miss you!

This dish was an instant hit with our family from the first time I prepared it.  For Father’s Day this year, it was enthusiastically requested by my husband.  I love that this salad can be prepped in advance and served when you are ready to eat.  As our family gathered around to celebrate, I was able to sit down and enjoy the moments with everyone and not feel like I had to be running around the kitchen getting the meal ready.  It was prepared, covered with plastic wrap and set in the refrigerator till we were ready to eat.  I do not put the dressing on it.  I let each person add the right amount for their own liking.  I hope you will enjoy making and serving this dish as much as I do.


Grilled Mexican Chicken Salad

For the salad, I love using a big square plate.  I cover the bottom of the plate with a mixture of ice-berg and spring mix lettuce.   On top of the lettuce mix, I add the following ingredients in a layered pattern:

  • Grilled chicken, cubed (placed down the center of the plate)
  • 1 can of black beans, rinsed and drained
  • 2 ears of corn, grilled and cut off the cob
  • 2-3 avocados, cut into cubes
  • 2 cups grated cheese (I prefer Cheddar or Monterey Jack)
  • 2 tomatoes (in the summer I love using yellow and red heirlooms)
  • 1 Vidalia onion, grilled or carmelized
  • 1 Jalapeno pepper, sliced, seeded and sprinkled over the top of the salad
  • Cilantro leaves, chopped and sprinkled over the top of the salad (use from leftovers with salad dressing)
  • Blue and Red tortilla chips (optional, served on the side)
  • Serves 6-8


Cilantro Lime Dressing


  • 1 Jalapeno pepper, seeded and coarsely chopped
  • 1 clove of garlic
  • 3/4 teaspoon of fresh, minced ginger root
  • 1/4 cup lime juice (I prefer to use fresh limes, squeezed)
  • 1/3 cup of honey
  • 2 teaspoons of balsamic vinegar
  • 1/2 teaspoon of salt, or to taste
  • 1/4 cup of cilantro leaves
  • 1/2 cup of extra-virgin olive oil

Makes 1 and 1/2 cups


Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.


One Response to “Foodie Friday – Grilled Mexican Chicken Salad”

  1. Tammy says:

    This sounds amazing!!! Can’t wait to try it!!

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