Grilled Chicken Breast on a bed of lettuce with black beans, corn, and tomatoes. And we serve this southwest grilled chicken salad topped with avocados, sliced jalapenos, and crunchy tortilla chips.
During these long hot summers here on the ranch, we crave salads. You know those fresh cool crisp salads loaded with flavors and color. And if we can make a meal out of a salad we will, each and every time like this Tex Mex Salad.
And you could use leftover grilled chicken or a rotisserie chicken with this spicy Tex Mex Salad. Throw some chopped lettuce, tomatoes in a bowl. And you can use a can of corn and black beans which makes this a super easy salad with amazing flavors and colors. And you could have lunch on the table in a manner of minutes.
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This spicy summer chicken salad makes a great lunch or even a late dinner. The jalapeños and tortilla chips with garden fresh tomatoes will turn it into the best southwest grilled chicken salad. And especially that dash of cayenne pepper on the chicken breast gives the meat just a bit of spicy that we Tex Mex Salad lovers enjoy.
So whether you call it a Tex Mex Salad or a Southwest Grilled Chicken Salad we know you will love this spicy summer chicken salad.
Add an ice cold glass of Ice Tea and you have a perfect little summer Texas lunch.
**Remember to scroll to the bottom for some other summer dishes
Seasoned Grilled Chicken Breast on a bed of Fresh Greens with avocados and sliced jalapenos
- 1 whole chicken breast
- Black pepper
- cayenne pepper
- 1 head Romaine Lettuce
- 1 14 oz can black beans drained and rinsed
- 1 14 oz can whole corn drained
- 2-3 to tomatoes chopped
- 3 cloves garlic minced or diced
- 3 green onions sliced
- 1 cup cheddar cheese shredded
- 2-3 fresh jalapeños sliced
- 1 avocado peeled, seeded and sliced
- ranch dressing
- 1 cup tortilla chips crumbled
Place chicken breast between two sheets of plastic wrap. Use a meat mallet to pound to about 1/2 inch thick and remove from wrap
Heat a grill skillet to medium heat. Season chicken breast with salt, pepper and just a dash of cayenne pepper
Grill chicken breast until done about 10-15 minutes per side until temperature reaches 165 degrees, remove from heat and allow to rest
Chop romaine lettuce into bite-size pieces and place in a salad spinner, wash well and spin dry. Place the lettuce in a large serving bowl
In a separate bowl, mix black beans, corn, tomatoes, garlic and green onions, add to lettuce, and toss gently
Slice chicken breasts into strips and lay on top of salad
Sprinkle with cheddar cheese and jalapeño slices
Just prior to serving top with avocado slices, tortilla chips and ranch dressing
Other Summer Dishes we know you will enjoy:
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