Tex-Mex Salad with Grilled Chicken
This salad is packed with delicious ingredients that complement each other! Grilled chicken, black beans, corn, cherry tomatoes, radishes, and grated mozzarella cheese, all on a bed of crisp romaine lettuce. Served with fresh pico de gallo and a creamy cilantro buttermilk ranch dressing to tie this hearty, healthy salad together.
Nutritional facts
Protein
50g
Carbs
20g
Calories
610kcal
Fat
37g
Ingredients
Dried Coriander Leaf, Canned Corn, Spice, Parsley, Dried, Dill, Canola and Olive Oil Blend, Canned Black Beans, Red Onion, Plum Tomato, Buttermilk, Romaine Lettuce, Onion Powder, Garlic Powder, Black Pepper, Cilantro, Mozzarella Cheese, Kosher Salt, Jalapeno Peppers, Mayonnaise, Lime Juice, Chicken Breast, Radish
Contains milk, eggs, soybeans.
Reviews
4.3
Based on 1576 reviews
Danielle · 08/10/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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