Rainbow Grilled Chicken Salad 🥗
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By: Claire Nolan and Tasty
Ingredients (for 4 servings)
2 chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
1 tablespoon olive oil
1 cup sour cream (230 g)
¼ cup fresh cilantro, minced (10 g)
¼ teaspoon pepper
¼ teaspoon salt
1 tablespoon lime juice
1 head romaine lettuce, chopped
½ cup red onion, diced (75 g)
½ cup tomato, diced (100 g)
½ cup orange bell pepper (50 g)
¾ cup corn (130 g)
½ cup fresh cilantro, chopped (20 g)
¼ cup jalapeño, diced (25 g)
Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
Add the chicken strips. Gently toss salad with the sour cream dressing.
Garnish with avocado slices and tortilla strips.