Mesquite Chicken Salad with Tomato and Avocado

Mesquite Chicken Salad with Tomato and Avocado

Enjoy the refreshing flavors of Mesquite Chicken Salad with Tomato and Avocado. A light and satisfying choice for a healthy meal. This is a salad I make often in the summertime when the weather is too hot to cook. It's delicious and can be adjusted to include whatever else I have on hand. I'll sometimes add a bit of leftover corn or fresh sliced mushrooms, but it's quite good as written. If you can't find smoked salt in your area, you can make your own. Mix 1/2 cup sea salt with 1 tsp liquid smoke (don't use regular table salt). Spread on parchment-lined baking sheet, and place in 200°F oven for at least 1 hour or until dried. Let it cool completely. Break up lumps, then store in air-tight jar.

Mesquite Chicken Salad with Tomato and Avocado

Cook time: 10 Min  Prep time: 20 Min  Serves: 4

Directions
1. MESQUITE CHICKEN (can be grilled up to 2 days in advance): Mix together the paprika, cumin, garlic powder, onion powder, mustard powder, brown sugar, rosemary, oregano, bay leaf and smoked salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey, and stir until well blended.
2. Coat chicken with the spice rub, and set aside to marinate for 30 minutes.
3. While chicken is resting, preheat outdoor grill to hot.
4. Remove the chicken from the marinade, scraping off any excess marinade. Grill the chicken for 8 to 10 minutes, turning regularly. Set chicken aside to cool completely. (If not preparing the rest of the salad within an hour, the grilled chicken should be wrapped in plastic and kept in the fridge for up to 2 days.)
5. Dice the cooled chicken.
6. FOR THE SALAD: Place the salad greens, tomatoes, avocado, cucumber, onion, black beans, mozzarella, cilantro, and diced chicken in a large salad bowl.
7. In a small bowl, squeeze the lime halves into the olive oil. Whisk in red pepper flakes, salt and pepper. Pour it over the salad ingredients, and toss until well combined.
8. Divide the salad among 4 individual salad plates, and serve chilled or at room temperature.

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