Grilled Ancho Chicken Taco Salad Recipe

Name: Grilled Ancho Chicken Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MARINADE:; 2 cloves Garlic, Smashed And Minced; 1 Tablespoon Ancho Chili Pepper; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Black Pepper; 1 Tablespoon Olive Oil; 1 Tablespoon Water; 1-1/2 pound Boneless, Skinless Chicken Breasts; _____; FOR THE SALAD:; 2 whole Heads Of Lettuce (Romaine Or Green Leaf, Etc; Chopped); 1 whole Small Red Pepper, Diced Large; 1/2 whole Tomato, Diced Large; 1 ear Sweet Corn, Cooked And Cut Off The Cob; 1/4 whole Red Onion, Sliced Very Thin; 1 whole Handful Fresh Cilantro, Chopped; 4 ounces, weight Cheddar Cheese, Freshly Grated; 2 whole Handfuls Of Blue Corn Tortilla Chips, Crushed, Or More To Taste; 1 Tablespoon Catalina Dressing Or Hot Sauce Per Serving To Taste; Optional Ingredients: Fresh Avocado Slices And Lime Juice, To Taste

Servings: persons

FOR THE MARINADE:
2 cloves Garlic, Smashed And Minced
1 Tablespoon Ancho Chili Pepper
1/2 teaspoons Kosher Salt
1/2 teaspoons Black Pepper
1 Tablespoon Olive Oil
1 Tablespoon Water
1-1/2 pound Boneless, Skinless Chicken Breasts
_____
FOR THE SALAD:
2 whole Heads Of Lettuce (Romaine Or Green Leaf, Etc; Chopped)
1 whole Small Red Pepper, Diced Large
1/2 whole Tomato, Diced Large
1 ear Sweet Corn, Cooked And Cut Off The Cob
1/4 whole Red Onion, Sliced Very Thin
1 whole Handful Fresh Cilantro, Chopped
4 ounces, weight Cheddar Cheese, Freshly Grated
2 whole Handfuls Of Blue Corn Tortilla Chips, Crushed, Or More To Taste
1 Tablespoon Catalina Dressing Or Hot Sauce Per Serving To Taste
Optional Ingredients: Fresh Avocado Slices And Lime Juice, To Taste

1
For the Marinade and Chicken:
2
Preheat oven to 350 degrees. Mince garlic and combine it with the ancho chili pepper, salt, pepper. Drizzle in the olive oil and thin out with a taablespoon of water. Coat the chicken on both sides well. Let marinate for 15-20 minutes at room temperature. Cook the chicken on each side (in hot grill pan or regular grill) for 2-3 minutes per side on medium-high heat. Remove to a baking sheet and finish cooking in the oven for 10 minutes or until the chicken is completely cooked. Let rest for at least 5 minutes (under foil) and then slice into bite size strips.
3
For the Salad: Combine all prepared veggies and other salad ingredients and toss. Serve the salad on a plate and top with sliced cooked chicken. Drizzle with Catalina dressing or your favorite hot sauce. Enjoy!

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE MARINADE:, 2 cloves Garlic, Smashed And Minced, 1 Tablespoon Ancho Chili Pepper, 1/2 teaspoons Kosher Salt, and more.

Yes, Grilled Ancho Chicken Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Ancho Chicken Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions