Mexican Chopped Salad with Grilled Chicken and Guacamole
Author: sprinkles and sauce
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-6
- 5 chicken breasts
- 2 garlic cloves
- 1 handful of cilantro
- 1 jalapeno pepper (optional)
- 2 stalks of green onions
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
- 3 tablespoons cider vinegar
- ¼ cup orange juice
- salt and pepper
- 1 lettuce chopped
- 1 cup of black beans
- 1 cup of corn kernels
- ½ cup of green bell pepper, chopped
- ¼ cup of red onion, minced
- 1 cup of tomatoes, diced
- ½ cup of smoked cheddar cheese (or any cheese you prefer)
- 1 handful of cilantro, chopped
- ½ cup of crumbled tortilla chips
- Add all ingredients to a blender and puree. Put chicken breasts in a ziploc bag, pour marinade on the chicken and leave in the fridge for 24 hours.
- Grill chicken on a barbeque or grill pan until cooked.
- Add all vegetable ingredients in a large bowl.
- Sprinkle cilantro, cheese and crumbled tortilla chips on top.
- Top salad off with sliced grilled chicken.
- Serve with a dollop of guacamole, salsa and lime wedges.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/mexican-chopped-salad-grilled-chicken-guacamole/
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