Image of Chopped Mesquite Chicken Salad Recipe

Chopped Mesquite Chicken Salad Recipe

Image of Chopped Mesquite Chicken Salad Recipe
  • The presentation of this salad — served in bowls made from red cabbage — is perfect for a winter get-together. Chicken Grilling Blend gives chopped chicken breast a kick, while cilantro, lime juice and black beans add to the salad's appeal.
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 11 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 2


  • 3 tbsp Chicken Grilling Blend
  • 2 tbsp freshly squeezed lime juice
  • 1 cup frozen corn kernels, thawed
  • 2 tbsp divided olive oil
  • 1 avocado, skinned, pitted and diced into 1/4-inch cubes
  • 2 6-oz. boneless, skinless chicken breasts
  • 1/2 cup lightly packed cilantro leaves, chopped, stems discarded before measuring
  • 1 head red cabbage
  • 1/2 cup diced red onion
  • 1 cup black beans, rinsed and drained


  1. Rinse and pat dry chicken breasts.
  2. Brush with 1 tablespoon olive oil, then sprinkle on both sides with Chicken Grilling Blend.
  3. Grill or broil for approximately 5 minutes per side, or until cooked throughout.
  4. Let cool, then slice into 1/4-inch cubes.
  5. Cut core out of cabbage with a paring knife.
  6. Carefully peel off whole outer leaves and set aside to use as serving bowls.
  7. Each cabbage will yield about 6 serving bowls.
  8. Thinly slice enough of the inner section of the cabbage to produce 1 1/2 cups.
  9. Transfer to a large bowl.
  10. Add chicken, corn, beans, avocado, onion, cilantro, lime juice and remaining tablespoon of oil.
  11. Toss thoroughly and serve in red cabbage bowls.