Want to spice up your plain, boring grilled chicken salad? Look no more!
4 chicken breast
Zest and juice from one lime
1 Tablespoon Olive oil
1 bag frozen corn
¼ cup mayo
¼ deseeded minced jalapeno
Handful of minced fresh cilantro
2 Teaspoons Siracha
1 cup Mayo
1 cup Buttermilk
1 packet Hidden Valley Restaurant style dressing Buttermilk Recipe
Combine Heat, zest, juice, and olive oil. Place chicken in ziplock bag. Add the marinate to the chicken and place in fridge to marinate. Marinate for at least and hour. We would not recommend marinating overnight. Cook on 375 degree grill till internal temp reaches doneness for Chicken.
Combine everything but the corn. Thaw corn – we popped ours in the microwave to take the chill off we did not get it hot just warm. Add the corn and mix well. This corn stuff is great to make ahead of time and leave in the fridge till you are ready to serve.
Combine and let rest in the fridge. If you think it is to thin after mixing it will thicken up in the fridge
We topped romaine lettuce with chicken, black beans, cheese, tortilla strips, corn relish, avocado, limes, and homemade ranch dressing. If you are not a salad fan the chicken is AMAZING for tortilla also!!
This recipe has a couple of different steps, but trust us, it will be worth it!!
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