Mexican Chicken Salad | Just A Pinch Recipes
Season chicken breasts with salt, pepper, and Tajín. Grill breasts at 500ºF on the barbecue for 10 minutes or until internal temp reaches 165ºF, flipping...
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Cooking tools:
- Grill
- Pepper mill
- Cutting board
- Chef's knife
- Mixing bowl
- Colander
- Can opener
- Tongs
- Spatula
- Plate
- Serving platter
Ingredients
- 2 large chicken breast
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- tajín seasoning, to taste
- 4 cup(s) lettuce such as romaine, washed and torn
- 2 large avocados, stones removed, peeled and cubed
- 1 tablespoon(s) freshly squeezed lime juice, or as needed
- 1/2 cup(s) red onions, chopped
- 1 can(s) corn kernels, drained (15 oz.)
- 1 can(s) black beans, rinsed and drained (15 oz.)
- 1 cup(s) cherry tomatoes, washed and halved
- 1 cup(s) Cotija cheese, crumbled
- 1/4 cup(s) cilantro, chopped
- 4 lime wedges, for serving
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