Mexican Grilled Chicken Salad / Cook With Saima

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: queso fresco

Cottage cheese is lower in fat, and queso fresco is a traditional Mexican option.

Tear iceberg lettuce by hand and do not chop it with a knife.

Cut 2 tomatoes into bite-sized pieces.

Use black or green olives, preferably seedless.

Prepare nachos for the salad.

Cut chicken breast into thin slices for marination.

Marinate chicken with crushed red chili, crushed black pepper, mustard paste, chopped garlic, oil, fresh lemon juice, salt, Worcestershire sauce, and mixed herbs.

Let the chicken marinate for at least 30 minutes to 1 hour.

Prepare salsa by mixing hot sauce, crushed black pepper, salt, and sugar with chopped tomatoes, onion, bell pepper, and parsley.

Prepare sour cream by mixing mayonnaise, cream, lemon juice, salt, and white pepper.

Grill the marinated chicken until cooked through and then let it cool before cutting it into cubes or julienne.

In a serving dish, layer iceberg lettuce and tomatoes, then add nachos, grilled chicken cubes, olives, salsa, and sour cream on top.

Garnish with parsley or cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens