Grilled chicken salad with crispy tortilla croutons



15 min


4 servings

* PLUS Grilling Time: 12 minutes


  • 1/3 cup sour cream , preferably light
  • 1 tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 8 cups baby spinach , or mesclun greens
  • 2 roasted red peppers
  • 1 avocado
  • 1/2 pint cherry or grape tomatoes
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano leaves
  • 3 skinless, boneless chicken breasts
  • 2 small tortillas , preferably whole wheat
  • 1/4 tsp salt
  • pinch ground black pepper


  • Lightly oil grill and heat to medium. To make dressing, stir sour cream with lime juice, chili powder and 1/4 tsp (1 mL) cumin in a small bowl. Place spinach in a large salad bowl. Pat peppers dry. Slice into thick strips. Slice avocado in half. Discard pit. Peel, then slice into thin slices. Slice tomatoes in half, if you like. Add all to spinach.
  • In a medium-size bowl, stir oil with 1/2 tsp (2 mL) cumin, chili and garlic powder and oregano. Add chicken. Turn to evenly coat, then place on grill. Barbecue with lid closed until springy when pressed, 6 to 8 minutes per side. Place tortillas on grill for last 2 minutes of grilling. Turn often until grill marks appear. Thinly slice chicken and add to salad. Sprinkle with salt and pepper. Pour dressing overtop and toss to evenly coat. Arrange on a large platter or 4 plates. Tear tortillas into bite-size pieces, then scatter overtop.

Nutrition (per serving)

  • Calories
  • 325,
  • Protein
  • 30.5 g,
  • Carbohydrates
  • 24.1 g,
  • Fat
  • 14.5 g,
  • Fibre
  • 7.5 g,
  • Sodium
  • 480 mg.

Chili powder, grilled chicken, avocado and fresh lime juice mix together to add a Mexican beat to this warm salad. Better still, the whole creation takes less time to prepare than most south-of-the-border dishes.