Kickin' grilled chicken, sweet pineapple, and lots of Mexican goodness collide in these super-loaded salad bowls.---A zippy chipotle vinaigrette drizzled on top makes all the flavors sing!

Tropical Grilled Chicken Mexican Salad Bowls

Kickin' grilled chicken, sweet pineapple, and lots of Mexican goodness collide in these super-loaded salad bowls.---A zippy chipotle vinaigrette drizzled on top makes all the flavors sing!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 431 kcal

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 6 cups romaine lettuce
  • 2 cups fresh pineapple diced
  • 1 avocado cored and diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 sweet pepper diced
  • 1 large tomato cored and diced
  • 1 tablespoon minced fresh cilantro
  • DRESSING:
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 teaspoons diced chipotle in adobo sauce
  • 1/4 teaspoon smoked paprika or regular paprika
  • Salt and pepper to taste

Instructions

  1. Preheat a grill to medium-high. Rub chicken breasts with Cajun seasoning. Grill chicken over medium-high heat, turning once until chicken registers 165F degrees on a thermometer, about 10 minutes. Allow chicken to cool slightly, then cut into cubes.
  2. Divide lettuce, chicken, pineapple, and avocado between serving bowls. In a small bowl, combine black beans, pepper, tomato, and cilantro. Season with salt and pepper, then divide mixture between serving bowls.
  3. Make the dressing: In a small bowl, whisk olive oil, lime juice, mustard, syrup, chipotle, paprika, and salt and pepper to taste.
  4. Drizzle dressing over bowls and serve salad. Enjoy!