Caribbean Chicken Salad with a Tex Mex Twist
This vibrant chicken salad blends Caribbean spices with Tex Mex ingredients for a fresh, crunchy, and satisfying meal perfect for busy nights.
Equipment
- 1 Grill or skillet for cooking chicken
- 1 Large bowl for tossing salad
Ingredients
Main ingredients
- 2 Boneless skinless chicken breasts
- Olive oil
- 1 teaspoon Paprika
- ½ teaspoon Cumin
- ½ teaspoon Garlic powder
- Salt and pepper to taste
- 6 cups Romaine lettuce chopped
- ½ cup Cherry tomatoes halved
- ½ cup Black beans drained and rinsed
- ½ cup Corn kernels fresh or canned
- ¼ cup Red onion thinly sliced
- ¼ cup Cheddar cheese shredded
- Avocado sliced
- ½ cup Tortilla chips crushed
- ⅓ cup Honey mustard dressing
Instructions
Instructions
- Preheat grill or skillet over medium heat. Rub chicken breasts with olive oil and season with spices, salt, and pepper.
- Grill or cook chicken for 6-8 minutes per side until fully cooked. Remove and let rest.
- In a large bowl, toss romaine, cherry tomatoes, black beans, corn, red onion, and cheddar cheese.
- Slice rested chicken and place on top of salad mixture.
- Add sliced avocado and crushed tortilla chips on top.
- Drizzle with honey mustard dressing just before serving.
Notes
For quicker prep, use pre-cooked chicken, bagged chopped lettuce, and store-bought dressing.