This grilled chicken salad is a whole meal salad that is layered with a bunch of ingredients used in a classic 7 layer dip.
It’s as if you wanted to have Super Bowl vibes but with mostly veggies and lots of punchy – flavorful mix ins. It’s perfect for a casual Saturday lunch, or to meal prep for the week.
Lately, I’ve been craving foods that feel different.
I’m a bit bored with my usual go-to’s, and I’m very open to trying new flavor profiles and using new ingredients.
This grilled chicken salad recipe was inspired by a 7 layer dip my mom told me she had on new year’s eve. Shiping and I ate it on a casual Saturday for lunch, and we both LOVED it – it was super flavorful, slightly familiar, and very satisfying.
It’s tossed together with one of my favorite salad dressings – this salsa vinaigrette, and has pieces of juicy paprika cumin chicken to make this salad a whole meal deal.
The 7 layers in this salad include:
- romaine lettuce
- red cabbage
- avocado
- paprika cumin chicken
- cheddar cheese
- salsa vinaigrette
… and an optional addition of refried beans. I know I might have lost you there. Shiping was skeptical, and I didn’t want the beans coating the texture of the rest of my salad. So I served it on the side, and each bite of the beans along with the salad was pretty delicious.
Refried beans are also packed with fiber (8 grams per serving!!), add a punchy flavor, act as the starch in this meal, and really make this salad feel like a cousin to 7 layer dip.
If you’re looking for a Super Bowl classic but in a crunchy-salad-form, this recipe won’t disappoint. Let me know if you try it, and enjoy!
Chef Tips:
On Ingredients
- Use your favorite salsa! The salsa vinaigrette is made with just a few ingredients, so get a good quality salsa. Here in San Francisco, I like the Casa Sanchez mild salsa, and it adds great flavor to the salad.
- Refried pinto beans – again, this is optional, but I love the punchy flavor it adds!
- Romaine hearts – it’s important to wash, then dry the lettuce, so it doesn’t make the salad soggy
For Cooking
- For the optional refried beans: I just reheated this in the same pan I cooked the chicken in (didn’t even wash the pan!). I like my beans warm, but you do you.
- I seared the chicken in a cast iron for 4-5 minutes on each side using medium high heat. You can airfry the chicken at 400F for 10 minutes, grill it outdoors, or roast in the oven. Be sure to chop the chicken into 1″ pieces when finished, as this makes for the best tasting chunks in the salad.
- If you are searing the chicken on the stovetop, you can cover the pan so it prevents splatter across the stove.
High Level Directions
Prep the vegetables
Marinate, sear, and dice the chicken
Make the salsa vinaigrette
Reheat the *optional* refried beans
Toss the salad and serve
Other great whole meal chicken salad recipes:
Video Tutorial
Recipe
Grilled Chicken 7 layer dip Salad
Equipment
- 1 Mixing bowl
- 1 knife
Ingredients
Salad Ingredients:
- 1 heart Romaine lettuce
- 1/4 head red cabbage
- 1/3 can refried beans
- 1 each avocado
- 1/4 cup cheddar cheese
- 12 ounces boneless skinless chicken thighs
- 1 tablespoon oil
- .5 teaspoon kosher salt
- .5 teaspoon ground cumin
- .5 teaspoon paprika
Salsa vinaigrette:
- 1/4 cup salsa
- 2 tablespoons lime juice
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 bunch cilantro chopped
Instructions
- Prep the vegetables – chop the romaine lettuce into small ⅛” thick pieces, thinly slice the red cabbage, and chop the cilantro. Add the romaine and red cabbage to a large mixing bowl.1 heart Romaine lettuce, 1/4 head red cabbage, 1/4 bunch cilantro
- Marinate the chicken thighs with the kosher salt, oil, and spices. Heat a pan on medium high heat, and sear the chicken for 4-5 minutes on each side, or until the chicken reaches 165F. Dice the chicken into 1” pieces.12 ounces boneless skinless chicken thighs, 1 tablespoon oil, .5 teaspoon kosher salt, .5 teaspoon ground cumin, .5 teaspoon paprika
- Make the salsa vinaigrette – combine all the ingredients in a glass jar or blender and whisk (or blend) until smooth. Taste, adjust seasoning as desired, and set aside.1/4 cup salsa, 2 tablespoons lime juice, 1/4 cup olive oil, 1/4 teaspoon kosher salt
- Once the chicken is cooked, remove and add the refried beans to the pan. Reheat for 3-4 minutes, or until warmed through.1/3 can refried beans
- Assemble the salad. Add the diced avocado to the mixing bowl, along with the cheddar cheese, diced chicken, and ½ of the salsa vinaigrette. Toss, add more vinaigrette as desired, then plate. Serve with the refried beans on the side.1 each avocado, 1/4 cup cheddar cheese
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