Southwest Grilled Chicken Salad
This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.
Yield
1 servingsPrep
70 minCook
10 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
chicken breast halves, boneless, skinless
one small chicken breast |
|
| Marinade | |||
| 1 | tablespoons |
canola oil
|
|
| 2 | tablespoons |
lime juice
fresh |
|
| 1 | tablespoon |
cilantro
fresh chopped |
|
| 1 | pinch |
cumin
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
kosher salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| Salad | |||
| 1 ½ | cup |
romaine lettuce
salad blend, chopped |
*
|
| 1 |
italian plum (roma) tomatoes
diced |
|
|
| 2 | tablespoons |
corn
sweet corn |
|
| 2 | tablespoons |
black beans
|
|
| 1 | tablespoon |
carrots
shredded |
|
| 1 | tablespoon |
scallions, spring or green onions
sliced |
|
| 1 | tablespoon |
pepper jack cheese
shredded Mexican cheese blend |
*
|
| 1 | tablespoon |
black olives
sliced, optional |
|
| 1 | ounce |
tortilla chips
or crispy fried tortilla strips, for garnish |
|
|
cilantro
fresh for garnish |
*
|
||
| Dressing | |||
| 2 | tablespoons |
salad dressing, creamy ranch
fat free |
|
| 1 | tablespoon |
sour cream, light
low fat or non-fat |
|
| ½ | teaspoons |
apple cider vinegar
|
|
| ½ | teaspoons |
lime juice
|
|
| ¼ | teaspoons |
chili powder
|
|
| ¼ | teaspoons |
cumin
ground |
|
| ¼ | teaspoons |
onion powder
|
|
| ¼ | teaspoons |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
chicken breast halves, boneless, skinless
one small chicken breast |
|
| Marinade | |||
| 15 | ml |
canola oil
|
|
| 3E+1 | ml |
lime juice
fresh |
|
| 15 | ml |
cilantro
fresh chopped |
|
| 1 | pinch |
cumin
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
kosher salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| Salad | |||
| 355 | ml |
romaine lettuce
salad blend, chopped |
*
|
| 1 | each |
italian plum (roma) tomatoes
diced |
|
| 3E+1 | ml |
corn
sweet corn |
|
| 3E+1 | ml |
black beans
|
|
| 15 | ml |
carrots
shredded |
|
| 15 | ml |
scallions, spring or green onions
sliced |
|
| 15 | ml |
pepper jack cheese
shredded Mexican cheese blend |
*
|
| 15 | ml |
black olives
sliced, optional |
|
| 28.9 | ml/g |
tortilla chips
or crispy fried tortilla strips, for garnish |
|
| 1 | x |
cilantro
fresh for garnish |
*
|
| Dressing | |||
| 3E+1 | ml |
salad dressing, creamy ranch
fat free |
|
| 15 | ml |
sour cream, light
low fat or non-fat |
|
| 2.5 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
lime juice
|
|
| 1.3 | ml |
chili powder
|
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
onion powder
|
|
| 1.3 | ml |
garlic powder
|
|
Directions
Mix together all marinade ingredients in a glass container. Add chicken breast and refrigerate at least 1 hour and up to 4 hours, turning periodically.
Mix all dressing ingredients together. Refrigerate at least 1 hour to allow flavors to meld.
Grill marinated breast over hot coals or broil for 5 to 6 minutes on each side, until no longer pink in middle. Let rest, tented with foil, 5 to 10 minutes before slicing.
Assemble salad components on serving plate. Arrange sliced grilled chicken breast atop salad. Garnish as desired and top with dressing.
