Sunday Dinner Series: Southwestern Citrus-Lime Chicken Salad

When the weather starts to heat up in Hotlanta, it’s time to lighten up Sunday dinner. It also gives me an excuse to fix a quick meal, and spend more time in the backyard enjoying the cool breeze, and listening to the birds. But, regardless to how much time I spend in the kitchen, I always put the same amount of love in each meal.

There’s no lighter meal than a nice salad. Yes, a salad is perfect for Sunday dinner. Sure, it’s a non-traditional meal; considering Sunday dinners are usually the heaviest meal of the week, but it works well and is very healthy.

You can’t go wrong with a salad, no matter what type of salad you prepare. One of my favorites is a southwestern citrus-lime chicken salad. I like this salad because it reminds me of a salad from Chipotle Mexican Grill, which excites the taste buds with a citrusy, tangy flavor.

Southwestern Citrus-lime Chicken Salad

  • Servings: 6-8
  • Difficulty: easy
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Citrus-lime southwest salad

Citrus-lime southwest salad2

Citrus-lime salad dressing

Ingredients:

  • 1 bag of fresh, romaine salad
  • 6 – 10 fresh chicken tenders
  • 1 pkg McCormick’s Grill Mates Citrus Lime Marinade
  • 2 tomatoes, chopped
  • 1 cucumber, diced
  • 1 can of black beans
  • 1 bag of frozen Green Giant Honey Roasted Sweet Corn
  • 1 bag of salad, tortilla strips
  • 1 can of sliced olives
  • 1 bottle of Newman’s Own Lite Lime salad dressing

Instructions:

  1. Soak chicken in cold, salt water for at least 30 minutes. Rinse
  2. In a mixing bowl, prepare marinade according to package directions.
  3. Add chicken to marinade and refrigerate for at least 30 minutes.
  4. Place chicken on hot, grill and cook until done
  5. In small saucepan, add corn and 2 tablespoons of water. Cook until corn is heated.
  6. Place romaine, tomatoes, cucumbers, and olives in large, salad bowl; toss.
  7. Add salad mix to plate and top with chicken, corn, and tortilla chips. Drizzle with Citrus-lime salad dressing.

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