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Grilled Chicken Fiesta Salad Recipe

A bright, colorful salad with grilled chicken, corn, black beans, salsa, and crunchy tortilla chips for a quick fiesta-style meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 4-6 cups salad greens
  • 2 chicken breasts grilled and sliced
  • 1 ear corn grilled and kernels removed from the cob
  • 1 15-ounce can black beans drained and rinsed
  • 1 pint cherry tomatoes halved or quartered
  • 1/2 medium red onion sliced thinly
  • 1 cup crushed tortilla chips
  • 1/4 cup cilantro torn
  • 1 cup salsa homemade or store-bought
  • 1 medium avocado halved or diced
  • 1 medium lime for squeezing over salad

Instructions

  • Preheat the grill to medium-high (about 400°F).
  • Grill the chicken breasts directly over heat for 6–8 minutes per side, until an instant-read thermometer registers 160–165°F in the thickest part.
  • Remove the chicken from the grill and let rest 5 minutes, then slice thinly.
  • Grill the corn until slightly charred on all sides, then remove kernels from the cob.
  • Arrange the salad greens on a large platter or place in a large bowl.
  • Top the greens with sliced grilled chicken, corn kernels, drained black beans, halved cherry tomatoes, thinly sliced red onion, crushed tortilla chips, and torn cilantro.
  • Place the salsa in a small bowl alongside the salad; either serve the avocado halved next to the salad or dice it and toss it into the salad.
  • Slice the lime and squeeze fresh lime juice over the salad just before serving.

Equipment

  • Grill
  • Instant-read thermometer
  • Large platter or bowl
  • Small Bowl
  • Knife

Notes

  • Check chicken doneness with an instant-read thermometer.
  • Use store-bought salsa for a quicker option.
  • Dice the avocado just before serving to prevent browning.
  • Tear cilantro rather than chopping for better texture.