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Recipe

Seven-Layer Grilled Southwestern Chicken Salad

Scott Phillips

Servings: 4

Seven layers not enough? For an even tastier grilled salad, you can also add a layer of cooked fresh corn kernels or a layer of chopped black olives.

 

Ingredients

  • 1 lb. chicken breast tenderloins, rinsed and patted dry
  • 1-1/2 tsp. plus a pinch of hot chile powder
  • Kosher salt
  • 1 tsp. plus 2-1/2 Tbs. extra-virgin olive oil
  • 3 cups (6 to 7 oz.) coarsely chopped crisp lettuce (like iceberg or romaine)
  • 1/3 cup loosely packed fresh cilantro leaves
  • 1 ripe, medium avocado, pitted, peeled, and cut into 1/2-inch dice
  • 1 generous cup (6 to 7 oz.) grape tomatoes, quartered, or 1 small ripe tomato, cut into 1/2-inch dice
  • 4 scallions (white and light green parts), thinly sliced
  • 2 oz. (about 1/2 cup) crumbled fresh goat cheese, chilled
  • 1/3 cup toasted pine nuts or pepitas
  • 2 Tbs. fresh lime juice

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 420
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 70
  • Sodium (mg): 1070
  • Carbohydrates (g): 11
  • Fiber (g): 5
  • Protein (g): 31

Preparation

  • Heat a gas grill to medium high. Toss the tenderloins with 1-1/2 tsp. chile powder, 1 tsp. salt, and 1 tsp. olive oil to coat thoroughly. Put the tenderloins on the grill and cook, covered, until lightly browned, 2 to 3 minutes. Flip and continue to cook until firm and cooked through (they should still be a bit flexible), another 2 to 3 minutes. Transfer to a cutting board and let rest for a few minutes. When cool enough to handle, chop into 1/2-inch pieces.
  • Arrange the lettuce over the bottom of a wide (preferably glass) salad bowl. Sprinkle the cilantro leaves over the lettuce. Add the diced avocado and sprinkle 1/2 tsp. salt over it. In successive layers, add the chopped chicken, diced tomato, scallions, goat cheese, and nuts.
  • In a small bowl, whisk the lime juice with the remaining 2-1/2 Tbs. olive oil with a large pinch of salt and a large pinch of chile powder. Drizzle the mixture over the whole salad. At the table, gently toss all the layers together and serve.

Reviews

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Reviews

  • Krispie | 02/24/2018

    Update - Made this for Book club two years later and it was still a hit. My husband ate the little bit of leftovers and loved it. To me, that’s the sign of a great recipe - something you can make over the years and it’s always enjoyed.

  • TheEarlofGrey | 07/03/2015

    Delicious and easy! The goat cheese is a great touch. We added bell pepper and corn - very nice summer salad.

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