This is nach-o average Mexican meal, Chef! Crushed corn chips are used as a crunchy garnish over a mouthwatering salad, featuring slices of Mexican-spiced chicken breast, fresh greens, charred sweet corn, crunchy carrots, spicy jalapenos, plump tomato & creamy avo. Garnished with tangy tomato salsa.
Mexican Grilled Chicken Salad
Mexican Grilled Chicken Salad
with crumbled nacho chips
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Avocado
- Avocados
- Chicken
- Corn
- Cucumber
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Green Leaves
- Julienne Carrots
- Lemon Juice
- Old Stone Mill Mexican Spice
- Santa Anna's Corn Nachos
- Sliced Pickled Jalapeños
- Tomato
- Tomato Salsa
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
MEXICAN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY, SPICY SALAD
To a bowl, add the leaves, the Corn, the jalapenos, the carrots, the Cucumber, the tomato, the lemon juice, and seasoning.
YOU CRUSHED IT, CHEF!
Plate up the salad mix, and top with the Chicken, and the Avocado. Dollop over the salsa, and scatter over the nachos.
MEXICAN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY, SPICY SALAD
To a bowl, add the leaves, the Corn, the jalapenos, the carrots, the Cucumber, the tomato, the lemon juice, and seasoning.
YOU CRUSHED IT, CHEF!
Plate up the salad mix, and top with the Chicken, and the Avocado. Dollop over the salsa, and scatter over the nachos.
MEXICAN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY, SPICY SALAD
To a bowl, add the leaves, the Corn, the jalapenos, the carrots, the Cucumber, the tomato, the lemon juice, and seasoning.
YOU CRUSHED IT, CHEF!
Plate up the salad mix, and top with the Chicken, and the Avocado. Dollop over the salsa, and scatter over the nachos.
MEXICAN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY, SPICY SALAD
To a bowl, add the leaves, the Corn, the jalapenos, the carrots, the Cucumber, the tomato, the lemon juice, and seasoning.
YOU CRUSHED IT, CHEF!
Plate up the salad mix, and top with the Chicken, and the Avocado. Dollop over the salsa, and scatter over the nachos.
Frequently Asked Questions
What is the preparation time for Mexican Grilled Chicken Salad?
The preparation time for Mexican Grilled Chicken Salad with crumbled nacho chips is between 15 and 20 minutes.
What is the total time required to make Mexican Grilled Chicken Salad with crumbled nacho chips?
The total time required to make Mexican Grilled Chicken Salad with crumbled nacho chips is between 20 and 25 minutes.
How many servings does Mexican Grilled Chicken Salad provide?
4 servings
What are the main ingredients in Mexican Grilled Chicken Salad?
Avocado, Avocados, Chicken, Corn, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Green Leaves, Julienne Carrots, Lemon Juice, Old Stone Mill Mexican Spice, Santa Anna's Corn Nachos, Sliced Pickled Jalapeños, Tomato, Tomato Salsa, Tomatoes
What is the nutritional information of Mexican Grilled Chicken Salad?
Calories: 928, Carbs: 77 grams, Fat: grams, Protein: 48.5 grams, Sugar: 18.9 grams, Salt: 1072 grams
How do I prepare Mexican Grilled Chicken Salad?
YOU CRUSHED IT, CHEF!: Plate up the salad mix, and top with the chicken, and the avocado. Dollop over the salsa, and scatter over the nachos. ZESTY, SPICY SALAD: To a bowl, add the leaves, the corn, the jalapenos, the carrots, the cucumber, the tomato, the lemon juice, and seasoning. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MEXICAN CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Mexican Grilled Chicken Salad?
Avocado, Avocados, Chicken, Corn, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Green Leaves, Julienne Carrots, Lemon Juice, Old Stone Mill Mexican Spice, Santa Anna's Corn Nachos, Sliced Pickled Jalapeños, Tomato, Tomato Salsa, Tomatoes
How many calories does Mexican Grilled Chicken Salad have?
928 calories
How much fat content does Mexican Grilled Chicken Salad have?
grams
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