Grilled Chicken Salad

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This Grilled Chicken Salad combines grilled chicken, avocado, corn, queso fresco, and crispy roasted chickpeas with a creamy homemade chili ranch dressing. It's a fresh, satisfying meal that's packed with flavor and perfect for lunch or dinner.

Prep Time15

Cook Time30

Cooling Time10

Total Time55

Course: 100 + Salad Recipes to Obsess Over

Keyword: chicken salad, dinner salad, salad recipe, summer salad recipe

Servings:

Author: Carrian Cheney

Equipment

Ingredients

Roasted Chickpeas

1 Can Chickpeas 15 oz
2 Tablespoons Olive Oil
½ teaspoon Paprika
½ teaspoon Ground Cumin
¼ teaspoon Kosher Salt

Southwest Ranch Dressing

½ Cup Sour Cream
½ Cup Mayonnaise
½ Lemon juiced
2 teaspoons Fresh Dill finely chopped
½ teaspoon Garlic Powder
1 teaspoon Chili Powder
¼ teaspoon Taco Seasoning

For the Salad

2 Ears Corn on the Cob grilled
4 Cups Romaine chopped
1 Avocado medium, diced
¼ Cup Red Onion diced
2 Grilled Chicken Breasts chopped, *see note
½ Cup Queso Fresco (cotija or feta can be used)

US Customary - Metric

Instructions

Prepare the Chickpeas

Preheat the oven to 400℉. Drain and rinse chickpeas, and pat them try with a paper towel.
1 Can Chickpeas
Spread on a rimmed baking sheet and toss with 2 tablespoons of olive oil, paprika, ground cumin, and salt.
2 Tablespoons Olive Oil, ½ teaspoon Paprika, ½ teaspoon Ground Cumin, ¼ teaspoon Kosher Salt
Bake for 30 minutes, shaking the pan halfway through. Let cool for 10 minutes.

Prepare the Ranch

While chickpeas roast, in a medium bowl, combine sour cream, mayonnaise, lemon juice, fresh dill and seasonings.
½ Cup Sour Cream, ½ Cup Mayonnaise, ½ Lemon, 2 teaspoons Fresh Dill, ½ teaspoon Garlic Powder, ¼ teaspoon Taco Seasoning, 1 teaspoon Chili Powder
Whisk to combine.

Assemble the Salad

Carefully cut the kernels from the corn cobs and transfer them to a large mixing bowl.
2 Ears Corn on the Cob
Add chopped romaine, avocado, red onion, chicken, and cheese.
4 Cups Romaine, 1 Avocado, ¼ Cup Red Onion, 2 Grilled Chicken Breasts, ½ Cup Queso Fresco
Add half of chickpeas and about two-thirds of dressing; toss to combine.
Scatter remaining chickpeas overtop and drizzle with remaining dressing.

Video

Notes

We use the rub from our smoked chicken breast recipe, and then grill the chicken over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165 degrees F.

Nutrition