Southwest Mesquite Grille Chicken Salad

By Renee's Kitchen Adventures

Southwest Mesquite Grille Chicken Salad

A quick and easy salad made with Perdue® Perfect Portions® Mesquite Grille Boneless Skinless Chicken Breasts


  • 4 Perdue® Perfect Portions® Mesquite Grille Boneless Skinless Chicken Breasts
  • 12 cups butter lettuce mix or green of your choice
  • 1 avocado, peeled and sliced
  • 1 cup Mexican blend shredded cheese
  • For veggie-bean mixture:
  • 1 ripe tomato, diced
  • 1/2 cup corn (canned or cooked and cooled frozen)
  • 1/2 cup diced English cucumber
  • 1/2 cup red onion, diced
  • 1/2 cup canned black beans, drained and rinsed
  • 1 jalapeno, finely diced (remove rib and seeds for milder flavor)
  • 2 green onion, sliced
  • 1 clove garlic, minced
  • juice of 1 lime
  • handful of cilantro, chopped
  • 4 ounces bottled ranch dressing (optional)


  1. Make the veggie-bean mixture by combining diced tomato, corn, cucumber, red onion, black beans, jalapeno, garlic, lime juice, green onion and cilantro to a small bowl. Set aside.
  2. Heat large nonstick skillet or grill pan on med-high. Grill chicken breasts until done. About 5 minutes per side. Slice and and keep warm.
  3. Evenly divide lettuce between 4 plates. Divide veggie-bean mixture between 4 plates and put on top of the lettuce.
  4. Divide cheese between 4 plates and sprinkle over the lettuce.
  5. Top the cheese with chicken and avocado slices evenly between all 4 plates.
  6. Drizzle each salad evenly with ranch dressing, if desired.

Yield: 4 servings

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 10 mins.

Total time: 25 mins.

Tags: salad, chicken, avocado, dinner, cheese, southwest

An original recipe developed for Perdue® by Renee's Kitchen Adventures

Servings - 4   Serving Size - 1/4th of recipe   Points Plus Per Serving - 9 Points+

Calories -372.9,   Total Fat - 14.2g,   Carb. - 22.2g,   Protein - 40.5g,   Fiber - 8.6g