Monday, January 11, 2010

Grill Mexican Chicken Salad

I tried this on on my family the other day and it really hit the spot. And it is good for you to boot (do not tell my son).

4 Chicken Breasts
Lime Juice
Taco Seasoning (see my earlier post)
1 can Black Beans, drained and rinsed
1 can Mexican Corn, drained (you can use regular sweet corn)
2 avocados, diced
1 Mango, diced
1 bag mixed greens
Salsa

Marinade chicken breasts in lime juice, 1-4 hours. Remove and discard juice. Sprinkle with taco seasoning. Grill until no longer pink. Remove and slice into thin strips. Mix corn and black beans. Place mixed greens onto plate, top with Bean/corn mix, add mango and avocado. Use Salsa as dressing.

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