Baja Chicken Salad
Baja Chicken Salad is fresh, light and healthy and the perfect salad for lunch or dinner. The super yummy dressing brings just the right amount of zing to enhance the other ingredients. This will be a favorite!
Servings 2
Calories 326kcal
Equipment
- Instant Pot
Ingredients
Baja Marinade
- ¼ cup lemon/lime juice
- ½ cup olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon hot sauce
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 teaspoon black sesame seeds
- 2 green onions
Chicken
- 2 boneless, skinless chicken breasts
Salad
- 4 cups arugula lettuce
- ½ cup black beans
- 4 ears of corn
- 1 cup cherry tomatoes
- 1 large or 2 small avocados, sliced
- ½ cup green onions
- 3 tablespoons fresh cilantro
Instructions
Baja Marinade
- Mix all ingredients except green onions in jar and shake well. Add half of marinade to small bowl with 2 boneless, skinless chicken breasts. Top with chopped green onions. Let marinade for 30 minutes.
Chicken
- Instant Pot: Add 1 cup of water to inner pot of Instant Pot. Place bowl with chicken and marinade on Instant Pot trivet and place into inner pot of Instant Pot. Cook on high pressure for 20 minutes; let steam NR, release naturally. After pressure is released, remove chicken and slice.Oven: Bake chicken at 350 degrees for 40 minutes, turning at 20 minutes.Grill: Grill chicken on medium heat for 10-12 minutes each side until cooked.
Salad
- Cook corn for 2 minutes in microwave, and cut corn off of cob. Add arugula lettuce, corn, cherry tomatoes, green onions and black beans to large salad bowl or salad tray. Slice avocado and add to salad. Add sliced chicken.
- Top with cilantro and add additional dressing from marinade as desired. Toss salad and serve.
Video
Notes
Oven: If not cooking with an Instant Pot, bake chicken in oven for 40 minutes at 350 degrees. Baste with marinade and turn chicken at 20 minutes.
