Southwestern Grilled Chicken Salad by Steven Dolby

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(Serves 3-4 people)


1 Avocado
1 Garlic clove
1/2 Fresh lime juice
Cilantro (small handful)
Salt & ground black pepper (season to taste)
3 Tbsp olive oil
1/4 Cup water (or desired consistency)


50g Tortillas (sliced about half an inch)
Vegetable oil (for frying)
Two 9oz airline chicken breasts
1 Fresno chili (thinly sliced)
120g Romaine lettuce (sliced)
30g Arugula
160g Pinto beans (drained & rinsed
Cilantro (handful)
Salt & ground black pepper (to taste)
Fresh lime juice (to taste)
Queso Fresco cheese


For Dressing:

1. In blender place avocado, garlic, lime juice, cilantro, salt, black pepper, and olive oil. Blend for 1 minute.

2. Add water (as needed) and blend until smooth. Transfer to a bowl and refrigerate.

For Salad:

3. In a pan, heat oil until it reaches 350 degree and fry tortillas until golden brown. Transfer to paper towel and season with salt.

4. Now, season chicken with salt and drizzle olive oil. Rub well and cook in a hot grill pan until done. Remove from pan and let rest for 1-2 minutes. Slice into pieces and set aside.

5. In a bowl, add chilli, romaine, arugula, pinto beans, prepared salad dressing, and cilantro. Mix well. Season with salt, pepper, and lime juice. Mix well.


6. On a platter, lay salad, top it with chicken slices and serve garnished with cheese and fried tortillas.


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