Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I came up with this delicious meal salad after I found I was all too often relying on prepackaged deli salads that were too expensive and not always the freshest. This is quick and easy, can be prepared ahead and scaled up or down depending on the servings needed.


Recipe Summary

10 mins
1 hr
1 hr 25 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.

  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.

  • Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.

  • Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

Cook's Note:

To save time, cook the chicken ahead of time - or if you are really in a pinch, use a rotisserie chicken, remove skin and fat, and tear into bite-sized pieces. You can also purchase prepackaged, washed, and torn lettuce to save time.

Nutrition Facts

612 calories; protein 37.7g; carbohydrates 35.3g; fat 37.2g; cholesterol 102.4mg; sodium 1253.1mg. Full Nutrition