Citrus grilled chicken salad with Salsalina dressing

Share and Enjoy

  • Facebook
  • Pinterest
  • Twitter
  • Delicious
  • Digg
  • StumbleUpon
  • Reddit
  • Email
  • RSS

As I was typing away yesterday, it hit me that I hadn’t made an entreé size salad in quite some time .  I don’t know why I haven’t made one lately; we used to eat salad only for dinner almost once a week.  Perhaps I just got bored with them or more probably  I thought creating a different type of dinner recipe was more enticing.  Whatever my reasoning for being remiss, it was time to have salad again for dinner.  The more I thought about it, the better it sounded.

Now the question became-what kind?  Caesar?  Always a favorite of mine, but not this time.  I decided to raid the refridgerator to see what I could find.  Spring salad mix, iceberg lettuce, green onions, 2 ears of corn and some mild salsa leftover from Sunday’s barbecue.  Hmm…it’s a start, but I needed a protein.  I tentatively opened the freezer, waiting for the inevitable crash of ice cream or eggos falling from their perch and was shocked, as this time-nothing.  I dug around and found two boneless chicken breasts that would definitely fit the bill.

So there I was staring at all this stuff, muttering to myself, “what am I going to do with this?”  After pacing around for what seemed like an hour, it started coming together.  I had found a can of chipotle chiles in the pantry along with a lime on the counter and some orange juice on another venture into the refridgerator.  Finally, I had the makings of a chicken marinade but what to do for the dressing?  I really wanted to use the salsa and settled on a Catalina type dressing using it rather than ketchup.  A quick run to the store and I had picked up avocado, jicama, olives and tomatoes.  All set.  Wow-that was easy.  Yeah right.  Enjoy!

I started by making the marinade for the chicken.  To my blender I added 3 chipotle chiles from a can in adobo sauce, 3 garlic cloves, 1/2 teaspoon ground cumin, juice from 1 lime, 2 tablespoons orange juice, 1 tablespoon sugar, 1/2 teaspoon kosher salt and 1/2 cup olive oil.  I blended it until well incorporated.  After my chicken was defrosted, I placed them in a resealable bag and poured the marinade over them.  I sealed the bag and shook to coat the chicken then placed it in the refridgerator for 2 hours to marinate.

I cleaned out the blender and got to making the dressing.  I know this picture looks almost like the one above, but they are completely different with a very different consistency.  I put 1/2 cup salsa, 3 teaspoons adobo sauce from the canned chipotles, 3 teaspoons sugar, 2 tablespoons red wine vinegar and a pinch of salt in the blender and ran it until pureed.  With the motor running, I drizzled in 1/4 cup + 1 tablespoon olive oil until it emulsified then poured it into a container and set in the refridgerator to chill.  I cannot tell you how GOOD this dressing was-you’ll just have to try it!

I heated my grill to medium high and grilled the breasts for about 5 minutes per side then removed them to cool.

I got going on my vegetables for the salad.  I started by microwaving 2 ears of corn in their husk for 3 minutes then removed the husk and silk and cut the kernals off the cobs.  I sliced 1/2 can of black olives, 3 green onions, diced 2 tomatoes, cut 1/2 orange bell pepper and 1/4 of a medium peeled jicama into 1 1/2 inch long batons.  I also diced 1 avocado but waited until I assembled the salad so it wouldn’t oxidize.  I washed 1 1/2 5 ounce bags of spring salad mix along with 1/3 head of iceberg lettuce torn into pieces then spun until dried.  In a large bowl I combined all the lettuce, cut vegetables and avocado.  I added 1/4 cup of the dressing and tossed to coat then divided between 4 plates.  I sliced the chicken across the grain and topped the salads with 5 slices of chicken each.  I drizzled each salad with 1 tablespoon of dressing and finished with a little crumbled feta cheese.

And here’s the final salad.  Enjoy!

5.0 from 1 reviews
Citrus grilled chicken salad with Salsalina dressing
Prep time
Cook time
Total time
A fantastic salad for lunch or dinner. The citrus marinated chicken pairs perfectly with the Catalina style dressing made with salsa, the crispiness of the vegetables and the creaminess from the avocado.
Recipe type: Salad
Serves: 4
  • 2 boneless, skinless chicken breasts
Citrus Marinade
  • 3 chipotle chiles from a can in adobo sauce
  • 3 garlic cloves
  • ½ teaspoon ground cumin
  • juice from 1 lime
  • 2 tablespoons orange juice
  • 1 tablespoon sugar
  • ½ cup olive oil
Salsalina Dressing
  • ½ cup mild chunky salsa
  • 3 teaspoons adobo sauce from canned chipotles
  • 3 teaspoons sugar
  • 2 tablespoons red wine vinegar
  • pinch of kosher salt
  • ¼ cup + 1 tablespoon olive oil
  • 1½ 5 ounce bags of spring salad mix washed and dried
  • ⅓ head of iceberg lettuce washed and dried and torn into pieces
  • ½ can black olives halved
  • 2 ears of corn
  • 2 tomatoes diced
  • ½ orange bell pepper cut into 1½ inch batons(thin strips)
  • ¼ small peeled jicama cut into 1½ inch batons
  • 3 green onions thinly sliced
  • 1 avocado diced
  • ¼ cup feta cheese crumbled
  1. To make the citrus marinade add all the ingredients to a blender and process until well incorporated. Add the chicken to a resealable bag and pour in the marinade. Seal the bag and shake to coat then let it marinate in the refridgerator for 2 hours.
  2. To make the Salsalina Dressing add all the ingredients except the oil to a clean blender and blend until it's pureed. With the motor running drizzle in the oil and blend until it's emulsified. Set aside in the refridgerator to cool.
  3. Heat your grill to medium high then grill the chicken for about 4-5 minutes/side or until done. Remove and let cool.
  4. Heat the corn in a microwave for 3 minutes then let cool and remove the husk and silk. Cut the kernals from the cobs discarding the cobs.
  5. Place all the lettuce and vegetables in a large bowl and toss with ¼ cup of the dressing then divide among 4 plates. Slice the chicken thinly across the grain and place 5 slices on top of each salad. Drizzle each salad with 1 tablespoon of dressing and top with the feta.







Citrus grilled chicken salad with Salsalina dressing — 4 Comments

  1. Hi Ken! On your recommendation, I made the Salsalina salad dressing to “dress” an AR Mexican salad we had for dinner last night. Oh man, forget my Pork Chili Verde! Randy, my husband, was won over by the salad and dressing. His words, ” Nice kick, light and fresh tasting”. He even requested that we have the salad again for lunch. Thanks for always being so generous with your recipes. Everything I’ve made, we have positively loved. Also, the illustrations and directions are well written. Thanks again, Ken!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: