Southwest Chicken Salad
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A perfect blackened chicken salad, made with fresh fiesta salsa, avocado, and hard boiled eggs.
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Cooking Tools Needed:
– Knife and Cutting Board
– Small Mixing Bowl
– Tongs
– Plastic Bag
– Meat Thermometer
– Blender (for dressing)
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Southwest chicken dry rub:
– Ancho Chili powder
– Garlic Powder
– Oregano
– Cumin
– Salt and Pepper
– Lime Juice
– Olive Oil
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Combine all the ingredients and mix them together. Add the chicken into a bag with the marinade and spices and let it sit for 2-8 hours.
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Additionally, prep your lettuce, charred corn, and prep the fiesta salsa while the chicken is marinating
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Toss all your veggies (but the lettuce together) and mix together so the flavors can marinade.
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Remove from the bag when you're ready to grill your chicken. Pre-heat the grill to medium heat (around 400-425 F. degrees).
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Grill the chicken over direct heat. Flip it every 2-3 minutes as needed until it reaches 165 F. internally. Chicken will take roughly 8 minutes to cook fully on average.
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If you want to use the avocado dressing, whip this up in a blender or food processor. Ranch is a great option too!
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Layer and assemble your lettuce, chicken, sliced avocados, hard boiled eggs, and the fiesta salsa.
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Top with your avocado dressing and enjoy for lunch, dinner and meal prep! Full recipe details linked below.
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