Disclaimer: This post is sponsored by El Yucateco Hot Sauce, all opinions and thoughts are my own.
Spicy Grilled Chicken Salad is on the menu! Summer is finally here and it’s time to dust off the barbecue grill and get to cooking. Just in time for the July 4th holiday as well! My favorite dish to make in the summer days is this Spicy Grilled Chicken Salad, not only is it healthy but it comes together in no time. Honestly, the only thing that takes time is the marination and once that’s done just slap it on the grill and you’re done..well minus the salad chopping bit(bagged salad work just as well). If you know me by now than it’s no secret that I like a kick to my food and this chicken salad is no different, I use El Yucateco Hot Sauce as an ingredient because it adds so much flavor as opposed to heat. Trust me at any given time I usually have 4-5 bottles of it in my pantry to use in my cooking. I add it to soups, chili, Mexican rice, you name it! Enjoy and Happy Summer Ya’ll!
Spicy Grilled Chicken Salad
Ingredients
Ingredients
- 1/3 cup Olive oil
- 1 tablespoon El Yucateco Hot Sauce
- 2 tablespoons Lime juice
- 1/2 teaspoon Grated lime zest
- 2 cloves Crushed garlic
- 1 1/2 teaspoons Fresh oregano Use dried if you do not have fresh on hand but use 2 teaspoons.
- 1/4 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 6 Boneless Chicken Breast Halved
- Salad of your choice
Quick Citrus Vinaigrette
- 1 Habanero or Serrano Pepper Finely Cut Make sure you de-seed it if you prefer it less spicy
- 1/3 cup Orange Juice
- 2 tablespoons Lime Juice
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
Instructions
Instructions
- In a shallow glass dish, mix the olive oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, El Yucateco Hot Sauce and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator overnight, turning occasionally.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear. Once done move to a towel - lined plate and let it sit for 10 minutes.
- Once cool you can either cut it up in strips or little cubes(your choice). Serve it over a salad of your choice. I used romaine lettuce, spinach, arugula, cherry tomatoes, corn,cucumbers, carrots, bell peppers and jalapenos. I always switch it up, use your imagination.
- Mix all the ingredients for the vinaigrette together and serve it alongside the salad. You can use any dressing you like but I prefer a light one such as this.
I friggin’ ADORE chicken salads!! Especially with avocado – so I would make this for sure and just toss in the avocado too! 🙂
Looks like a very interesting way of preparing a salad. I’m not super fond of hot sauce but my husband would enjoy it I’m sure.
Marcus has been on a hot sauce kick lately. Putting it on everything in sight. I bet he’d love this one.
As long as it’s spicy and I love any meat dishes, especially white meats!
YES PLEASE. I am on a salad kick right now and love anything spicy. I’d love to try this out!
I like adding spicy chicken to salad to give it some pop and flavor. This looks like a great recipe I’ll need to try.
That salad looks delicious! Would love to try that recipe out someday.
Although I’m not a big fan of hot on my salad, but I would try it on top of rice. I do like spicy chicken. Looks yummy.
Yum! I like that it’s spicy. It looks so delicious, I’ve got to try this recipe!
I love that it’s spicy! IT looks so good, I’ve got to try this recipe!