Mexican Chicken Salad
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
  • 1 bag chopped romaine/iceberg lettuce
  • 2 chicken breasts
  • 2 tbsp olive oil
  • Salt & pepper
  • 1 can organic black beans
  • 1 can corn
  • 1 avocado, sliced (optional)
  • Tortilla chips, fresh salsa & sour cream for topping
  1. Brush chicken breasts with olive oil and season with salt and pepper.
  2. Grill on a BBQ or indoor Foreman Grill.
  3. Slice chicken on a plate and cover. Set aside.
  4. Rinse romaine lettuce and drain well. Add to a bowl.
  5. Toss in corn and black beans, then top with chicken.
  6. Sprinkle crushed tortilla chips over the top.
  7. Once served, add a few dollops of salsa and sour cream over the top.
Recipe by My San Francisco Kitchen at