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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
21g
Calories
530
Fat
28g
Ingredients
Canned Corn, Canola and Olive Oil Blend, Canned Black Beans, Plum Tomato, Buttermilk, Romaine Lettuce, Dill, Onion Powder, Garlic Powder, Black Pepper, Cilantro, Mozzarella Cheese, Onion, Kosher Salt, Jalapeno Peppers, Mayonnaise, Lime Juice, Chicken Breast, Radish, Italian Parsley
Reviews
4.3
Based on 1702 reviews
Mary Kuczma · 12/03/24
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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 Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef 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 Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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