Seven-Layer Grilled Southwestern Chicken Salad

Seven-Layer Grilled Southwestern Chicken Salad
Photo by Scott Phillips


  • 1 ripe, medium avocado, pitted, peeled, and cut into ½-inch dice
  • 1/3 cup loosely packed fresh cilantro leaves
  • 4 scallions (white and light green parts), thinly sliced
  • 1 generous cup (6 to 7 oz.) grape tomatoes, quartered, or 1 small ripe tomato, cut into ½-inch dice
  • 3 cups (6 to 7 oz.) coarsely chopped crisp lettuce (like iceberg or romaine)
  • 1/3 cup toasted pine nuts or pepitas
  • 1 tsp. plus 2-½ Tbs. extra-virgin olive oil
  • + 5 more ingredients
    • 2 oz. (about ½ cup) crumbled fresh goat cheese, chilled
    • 1 lb. chicken breast tenderloins, rinsed and patted dry
    • 2 Tbs. fresh lime juice
    • Kosher salt
    • 1-½ tsp. plus a pinch of hot chile powder

Heat a gas grill to medium high. Toss the tenderloins with 1-1/2 tsp. chile powder, 1 tsp. salt, and 1 tsp. olive oil to coat thoroughly. Put the tenderloins on the grill and cook, covered, until lightly browned, 2 to 3 minutes. Flip and continue to cook until firm and cooked through (they should...

View full recipe at Fine Cooking


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