Grilled Mexican Chicken Salad - Kraft Recipes Top
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Grilled Mexican Chicken Salad

Prep Time
Total Time

4 servings

Here's chicken salad the way they make it at your favorite Mexican restaurant—hearty with corn, black beans and crushed tortilla chips.

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What You Need

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Make It

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  • Heat grill to medium heat.
  • Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of chicken. Refrigerate 10 min.
  • Remove chicken from dressing; discard dressing. Grill chicken 6 to 8 min. on each side or until done (165°F). Slice chicken.
  • Cover 4 salad plates with greens; top with chicken, corn, beans, crushed chips and cheese. Drizzle with remaining dressing just before serving.

Special Equipment Needed

Fun Idea

Experiment with the variety of greens available at the supermarket. Try a blend of romaine, baby spinach, leaf lettuce and/or bagged spring mix.

How to Add Grill Marks

For a restaurant-style touch, add grill marks to your grilled meat, poultry or fish. Just place the food diagonally across the hot oiled grill grates, then proceed with grilling as usual. For a special touch, rotate the food a quarter turn halfway through the grilling time on each side to create criss-crossed grill marks.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 430
Total fat 19g
Saturated fat 5g
Cholesterol 85mg
Sodium 510mg
Carbohydrate 29g
Dietary fiber 7g
Sugars 3g
Protein 34g
% Daily Value
Vitamin A 30 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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