Southwest Grilled Chicken Salad with Salsa Verde

Recipe Collection: Salads

Southwest Grilled Chicken Salad with Salsa Verde elevates your meal with a gluten-free Mexican dish bursting with fresh flavors. The juicy grilled chicken pairs perfectly with crisp vegetables and a tangy salsa verde, creating a refreshing and satisfying salad. Ideal for summer barbecues or a healthy weeknight dinner, this salad is versatile enough to be served as a main course or a side.

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Overview

This Southwest Grilled Chicken Salad with Salsa Verde is a vibrant and flavorful dish perfect for summer gatherings or a nutritious meal. The combination of grilled chicken, fresh vegetables, and a tangy salsa verde creates a delightful balance of flavors and textures. The dish is topped with crumbled cotija cheese and served with lime wedges for an extra zing. Customize the spice level to your liking with jalapeño and Cajun seasoning.

Diet Type

Gluten-Free

Allergies

Dairy

Cuisine

Mexican

Serving Size: 4

Cooking Time: 75 minutes

Ingredients

• 2 Ears corn
• 1 Pound tomatillos
• 2 Ounces fresh cilantro leaves
• 0.25 Large white onion, minced
• 5 Teaspoons (tsp) lime juice, divided
• 0.5 Jalapeño chile pepper, minced
• 1 Clove garlic, minced
• 1 Pinch salt, to taste
• 1 14.5 Ounces (oz) can black beans, drained
• 1 Red bell pepper, minced
• 0.25 Medium head red cabbage, shredded
• 1 Avocado, peeled
• 1 Pound skinless, boneless chicken breasts
• 2 Teaspoons (tsp) Cajun seasoning
• 1 Head green leaf lettuce
• 1 Cup crumbled cotija cheese
• 1 Lime, cut into wedges

Steps

1. Fill a large pot with water and bring to a rolling boil. Add the corn and boil for 15 to 20 minutes. Once cooked, transfer the corn to a work surface and let it cool. Cut the kernels off the cobs and place them in a large bowl. Discard the cobs.
2. In a blender, combine the tomatillos, cilantro, onion, 4 teaspoons of lime juice, jalapeño, garlic, and salt. Blend until finely chopped to create the salsa verde. Transfer to a bowl and set aside.
3. In the bowl with the corn, stir in the black beans, bell pepper, and cabbage. In a separate bowl, toss the avocado with the remaining 1 teaspoon of lime juice, then add it to the corn mixture.
4. Preheat an outdoor grill to medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
5. Grill the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer should read at least 165°F (74°C) when inserted into the center. Let the chicken cool slightly, then cut into bite-sized pieces.
6. Divide the lettuce leaves among four plates. Top with the corn-avocado mixture, followed by the grilled chicken pieces. Sprinkle with crumbled cotija cheese.
7. Serve the salad with the prepared salsa verde and lime wedges on the side for drizzling or dipping. Enjoy the vibrant flavors and textures of this delightful salad!

Enjoy your homemade Southwest Grilled Chicken Salad with Salsa Verde!