Grilled and Chopped Chicken Salad

 

Ingredients

2-4 (depending on size) boneless skinless chicken breasts

2 tbsp olive oil

1 lime, juiced

1 tsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

1 tsp garlic powder

Kosher salt and fresh ground pepper, to taste

 

Dressing:

¾ cup plain Greek yogurt

1 lime, juiced

2 tsp hot sauce (I like Crystal)

2 tsp maple syrup or honey

1 garlic minced

Kosher salt and ground pepper, to taste

2-4 tbsp water to thin dressing

 

For the salad:

6 cups romaine lettuce, chopped

½ cup green onions, sliced

⅓ cup parsley, chopped

1 red bell pepper, diced

1 jalapeno, seeded and diced

1 ½ cups corn fresh or frozen and thawed

1 large avocado, chopped

1/4 cup roasted pumpkin seeds

 

Place the chicken in a Ziploc bag together with the oil, honey, lime juice and spices. Mix through the bag to coat the chicken with the marinade. Refrigerate for at least 30 minutes to overnight.

In a small bowl or jar, mix well all the dressing ingredients. Refrigerate until ready to use.

Preheat an outside grill or a grill pan over medium-high heat. Brush the grill with a bit of oil. Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165F. Once the chicken is done cooking, allow it to sit for a bit, then chop it.

And all the salad ingredients together with the chopped chicken to a large salad bowl. Add the dressing and toss to combine.

Serve immediately and enjoy!