Chicken Chopped Salad Bowl (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
1.2 pounds boneless skinless chicken breast
02 -
2 tablespoons olive oil
03 -
1 lime, juiced
04 -
1 teaspoon chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon ground cumin
07 -
½ teaspoon garlic powder
08 -
Kosher salt and ground pepper, to taste
→ Dressing
09 -
¾ cup plain greek yogurt
10 -
1 lime, juiced
11 -
2 teaspoons hot sauce of choice
12 -
2 teaspoons maple syrup or honey
13 -
1 garlic clove, minced
14 -
Kosher salt and ground pepper, to taste
15 -
2-4 tablespoons water, to thin
→ Salad
16 -
6 cups romaine lettuce, chopped
17 -
½ cup green onions, sliced
18 -
⅓ cup curly parsley, chopped
19 -
1 red bell pepper, diced
20 -
1 jalapeno, seeded and diced
21 -
1 ½ cups corn, fresh or frozen and thawed
22 -
1 large avocado, chopped
23 -
¼ cup roasted pumpkin seeds
# Instructions:
01 -
Place the chicken breast in a resealable bag together with olive oil, lime juice, chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, and ground pepper. Mix to coat the chicken evenly. Refrigerate for at least 30 minutes or up to overnight.
02 -
In a small bowl or jar, mix plain Greek yogurt, lime juice, hot sauce, maple syrup or honey, minced garlic, kosher salt, ground pepper, and water to thin. Refrigerate until ready to use.
03 -
Preheat a grill or grill pan over medium-high heat and lightly oil the surface. Grill the marinated chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest before chopping into bite-sized pieces.
04 -
In a large salad bowl, combine romaine lettuce, green onions, parsley, red bell pepper, jalapeno, corn, avocado, and roasted pumpkin seeds. Add the chopped chicken and drizzle the dressing over the top. Toss gently to combine.
05 -
Serve immediately and enjoy the salad.
# Notes:
01 -
Marinating the chicken overnight enhances the flavor.
02 -
Adjust the spice level of the dressing by using more or less hot sauce.