Mexican Grilled Chicken Chopped Salad with Honey Jalapeño Dressing
Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures!
Prep Time 2hrs30mins
Cook Time 30mins
Total Time 3hrs
Author Hostess At Heart
2chicken breastsskinless, boneless breasts, pounded to even thickness
Greens I used Spinach and Romaine Lettuce
Green oniontops and white parts
Tomatoesseeded and diced
1bunch fresh cilantrodivided
1-1/2tspground guajillo chili powdercan substitute ancho chili or chili powder
1/4tspground black pepper
1limejuiced and zested (1/4 cup)
1cupfresh cilantroleaves and stems
1jalapenoribs and seeds removed
2uncooked tortilla shellsI love tortilla land brand
In a medium-sized glass bowl, combine achiote paste and vinegar. Blend together until smooth and then add the remaining marinade ingredients. Add chicken. Cover and refrigerate 2 hours to 2 days.
Remove chicken and grill until they test done.
Preheat oven to 450°F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with guajillo chili powder and salt. Cut into strips (a pizza cutter works great). Place tortilla strips on oiled baking sheet and bake for 15 minutes or until lightly browned.
Add salad ingredients together and chop into similar sized pieces.
Combine the dressing ingredients into a blender, using the cilantro stems and leaves to make one cup. (Use any remaining leaves to garnish the salad) and 1/4 of the avocado (remaining is put into the salad). Blend until thick and creamy. Add additional oil if it's too thick.
Chop chicken into small pieces and combine with salad ingredients. Add dressing, fresh cilantro, and tortilla straws.