This Mexican Chopped Salad is loaded with fresh veggies and chickpeas tossed in a simple and flavorful Cilantro Lime Vinaigrette. Topped with tender spiced rub BBQ chicken and tortilla strips, this easy chopped salad is a complete meal!
1cupcooked corn kernels (if frozen, thawed - if canned, drained)
1cupcherry tomatoes, halved
1/4 to 1/3cupred onions, sliced thinly
1cupcanned garbanzo beans, drained and rinsed
1avocado, peeled and cut into small chunks
1tablespooncilantro, finely chopped
1/4 +tortilla strips
Instructions
To Make the Chicken
In a small bowl mix together the cumin, garlic powder, chile powder, salt and pepper.
Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time you can let it marinade for 30 minutes or up to 4 hours in the refrigerator.
If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink.
If Cooking on the Grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add the BBQ sauce and toss to combine.
To Make the Cilantro Lime Vinaigrette
In a small bowl whisk all the ingredients together. Or place all the ingredients in a lidded jar and shake well. Set aside
The Salad
Place the lettuce, corn, tomatoes, onions and garbanzo beans into a large salad bowl. Drizzle some of the vinaigrette and toss to combine. Add the avocado and toss gently. Add more vinaigrette if need it.
Top with sliced chicken. Garnish with tortilla strips and chopped cilantro. Drizzle some BBQ sauce on top if desired. Serve