Grilled Chicken Chopped Salad

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Chicken salad
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The chicken in this recipe mixed with the zesty dressing is a perfect pair for all to enjoy.

  • 2/3 cup Zesty Lime Vinaigrette Dressing, divided
  • 6 small boneless skinless chicken breasts (1-1/2 lb.)
  • 1 pkg. (10 oz.) torn romaine lettuce
  • 1/2 cup frozen corn, thawed
  • 1 can (15 oz.) black beans, rinsed
  • 1 avocado, chopped
  • 1 large tomato, chopped
  • 1/2 cup slivered red onions
  • 1/2 cup Mexican Style Finely Shredded Four Cheese

Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.

Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).

Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl.

Slice chicken; place over salad. Top with cheese.