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+ servings

Grilled Chicken Taco Salad

A delicious deconstructed taco with avocado, grilled corn and spicy homemade chips all dressed up with a cool cilantro-lime vinaigrette
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main, Salad
Servings: 4 servings
Author: Tricia

Ingredients

  • 2 ears of corn, grilled then removed from the cob
  • 1 15- ounce can black beans, rinsed and drained
  • 2 cups cherry tomatoes
  • 1 small head romaine lettuce, torn into bite size pieces
  • 4 flour or corn tortillas, I used thick Gordita styled flour tortillas
  • 2 tablespoon vegetable oil, plus extra for the corn
  • 2 tablespoons taco seasoning, recipe below
  • 3 boneless, skinless chicken breasts
  • 1 cup shredded cheese, sharp cheddar or your favorite
  • 1 avocado, peeled, pitted and sliced, drizzled with lime juice
  • 1/2 cup thin sliced red onions
  • Salt and pepper
  • Fresh cilantro leaves
  • Lime Vinaigrette for serving, recipe below
  • Lime wedges for serving

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl combine the tortilla strips, 1 tablespoon vegetable oil and 1 tablespoon taco seasoning. Toss to coat. Spread the strips in a single layer on a parchment lined baking sheet. Bake for 5-10 minutes until crips and lightly browned. Set aside to cool.
  • Preheat gas grill on high. Clean the grill grates then using long tongs, grease the grate with a paper towel soaked with vegetable oil.
  • Drizzle the chicken breasts with 1 tablespoon oil, then sprinkle with 1 tablespoon of the taco seasoning. Grill until the juices run clear and the chicken is done through. Slice and set aside.
  • Lightly oil the fresh corn and grill until lightly charred. Cut the kernels from the cob and set aside.
  • To assemble the salad, layer the lettuce, onion, black beans, corn, sliced chicken, sliced avocado, black beans, tomatoes, and cheese. Add salt and fresh ground black pepper and a squeeze of lime on the avocado. Drizzle with the cilantro-lime vinaigrette and toss with the homemade tortilla strips. Serve garnished with cilantro leaves and fresh lime wedges if desires.