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Grilled Fiesta Chicken Chopped Salad

It really is a simple salad that's packed with flavors, and it feels like a full meal rather than a side dish.
Course: Main Course, Salad
Keyword: Dinner, Food, Recipe, salad


  • 2-3 chicken breasts
  • 1 Tbsp olive oil
  • 1-2 tsp Heath’s Blends Southwest Scorcher seasoning
  • 1 head romaine lettuce roughly chopped
  • 1 cup black beans rinsed
  • 1 cup sweet corn rinsed
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • Ranch dressing
  • 4 uncooked tortillas
  • Tortilla strips


  • Pound the chicken until it is about 1/2″ thick throught. Lightly coat the chicken with olive oil and sprinkle with the Southwest Scorcher seasoning (or any Mexican seasoning).
  • Grill the chicken on high heat for 6 minutes, then flip and grill for another 6-7 minutes. Remove and let rest for about 3 minutes before slicing into strips.
  • Combine the lettuce, black beans, corn, tomatoes, and avocado in a large bowl. Pour in desired amount of ranch dressing, and toss to mix.
  • Cook the tortillas according to package instructions.
  • Plate by piling the salad on top of the tortilla. Top with tortilla strips.


Want an extra flavor boost? Try drizzling some BBQ sauce over the salad along with the ranch dressing.