Vegetable salad with grilled Tex Mex chicken breasts

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



  • 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



  • 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!