Lunches , Chicken & poultry , Main dishes , Salads & bowls

Vegetable salad with grilled Tex Mex chicken breasts

Name: Vegetable salad with grilled Tex Mex chicken breasts
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 650g of TEX MEX Marinated Chicken Breasts by Exceldor; 2 cups frozen corn; Olive oil; 1/2 head red curly lettuce, coarsely chopped; 1/3 red onion, sliced very thinly; 1/2 red pepper, diced; 1/2 orange bell pepper, diced; 1/2 yellow pepper, diced; 1 dry pint (551ml) grape tomatoes, cut in half; 1 ripe but very firm avocado, diced; Salt and pepper from the mill; 1/3 cup (80ml) mayonnaise; 1/4 cup (60ml) of milk; 1/2 c. (7.5 ml) smoked paprika

$Vegetable salad with grilled Tex Mex chicken breasts$

Preparation 1 h
Cooking 25 min
Servings 4
Freezing I do not suggest

Cook mode

Add to favorites

$Vegetable salad with grilled Tex Mex chicken breasts$

Ads

Quick access

Ingredients
Preparation
Comments

I love chicken breasts already marinated by Exceldor. They taste like clouds ! Here, I combined the breasts with lots of vegetables to create a luxury veggy salad !!!

Ads

To help you make this recipe

As an Amazon Associate I earn from qualifying purchases.

Ads

Subscribe to our newsletter

Ingredients

650g of TEX MEX Marinated Chicken Breasts by Exceldor
2 cups frozen corn
Olive oil
1/2 head red curly lettuce, coarsely chopped
1/3 red onion, sliced very thinly
1/2 red pepper, diced
1/2 orange bell pepper, diced
1/2 yellow pepper, diced
1 dry pint (551ml) grape tomatoes, cut in half
1 ripe but very firm avocado, diced
Salt and pepper from the mill

Ingredients for the dressing

1/3 cup (80ml) mayonnaise
1/4 cup (60ml) of milk
1/2 c. (7.5 ml) smoked paprika

Ads

Preparation

In a large skillet over medium heat, add the corn followed by a drizzle of olive oil. Season with salt, pepper and stir. Cook for 7 to 8 minutes, stirring occasionally, to brown the corn slightly. Throw in a large bowl and let cool for 15 minutes.
With the exception of avocado, add the rest of the ingredients and toss. Reserve in the fridge.
Preheat the BBQ to full power and reduce to medium power. Oil the grates with vegetable oil.
Place the chicken on the hot grates and cook for 3 to 4 minutes to mark. Turn the breasts over and continue cooking for 3 to 4 minutes again.
Close a BBQ fire and move the breasts to the closed side. Continue cooking for 8 to 10 minutes, or until the internal temperature reaches 165°F. Place on a plate, let cool for 10 minutes then cut into large cubes. Add in the salad.
For the vinaigrette, add all the ingredients then season with salt and pepper. Mix well.
Add about 5 tbsp. (or more to taste) dressing in the salad and toss to coat. Add the avocado and toss. Serve immediately!

$Vegetable salad with grilled Tex Mex chicken breasts$

Our sommeliers suggest

Sibaris Pinot Noir Gran Reserva 2023

Aconcagua, Chile

The Sibaris Pinot Noir Gran Reserva is an aromatic, soft red from Aconcagua, Chile, and it's light enough for a salad, especially if it spends a few minutes in the fridge first. Its red fruit goes well with the tomatoes and peppers, and its softness rounds out the Tex-Mex chicken and the smoked paprika in the dressing. Perfect for a late summer supper! See the product

SOLEA, MONSREGIUS, 8%

What saves the pairing here is the grill: smoked paprika, chipotle and grilled chicken give enough substance for a tripel. Its yellow fruit accentuates the freshness of the vegetables, and its slight residual sugar, reminiscent of maple, sticks to the smoky spices. The pepper from the Belgian yeast follows the heat. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads

Comments

Ads