Ingredients:
Protein
- 2 lbs grilled chicken (seasoned), sliced
Greens
- 2 cups (per serving) spring mix
Veggies & Toppings
- Pico de gallo
- Pickled red onions
- Black beans, drained & rinsed
- ½ avocado per salad (fanned for presentation)
- Tortilla strips
- Cotija cheese, crumble
- Shredded mozzarella
Creamy Lime Vinaigrette
- ½ cup sour cream or Mexican crema
- 2 tbsp mayonnaise
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey or agave nectar
- 1 tbsp olive or avocado oil
- 1 small clove garlic, minced
- ¼ tsp salt
- ⅛ black pepper
- Optional: pinch of chili flakes or Tajín
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Instructions:
Creamy Lime Vinaigrette — Instructions
1. In a small bowl, whisk together sour cream (or crema), mayonnaise, lime juice, apple cider vinegar, honey/agave and oil.
2. Add minced garlic, salt and black pepper.
3. Whisk until completely smooth.
4. Adjust thickness with a splash of water if needed for drizzling.
5. Refrigerate until ready to use.
Chicken — Instructions
1. Season the chicken with chili powder, cumin, garlic powder, smoked paprika, salt and pepper.
2. Toss with avocado oil and lime juice to coat evenly.
3. Grill over medium-high heat until the internal temperature reaches 165°F.
4. Let rest for 5 minutes, then slice thin.
Salad Assembly — Instructions
1. Place spring mix into a chilled bowl. Lightly drizzle with a spoonful of the creamy lime vinaigrette and toss gently.
2. Add sliced grilled chicken over the greens.
3. Place black beans, pico de gallo, and pickled red onions in small clusters around the bowl for visual appeal.
4. Sprinkle on cotija cheese and shredded mozzarella.
5. Fan ½ avocado over the center of the salad for presentation.
6. Add a handful of tortilla strips for crunch.
7. Finish with a light drizzle of vinaigrette. N
As seen in the 2026 Winter/Spring Edition
Restaurant: El Jefe’s Grill
Photography By: Joel Riner