Ingredients Jump to Instructions ↓

  1. 1 bottle (8 oz) oil and vinegar dressing

  2. 1/4 cup McCormick Grill Mates Mesquite Spice Rub

  3. 2 tsp jalapeño hot sauce

  4. 4 boneless, skinless chicken breast halves (about 6 oz each) Pico de Gallo

  5. 1 lb plum tomatoes, seeded and chopped

  6. 1 small onion, chopped

  7. 1/4 cup chopped cilantro

  8. 2 Tbsp fresh lime juice

  9. 1 tsp chopped garlic

  10. 1/4 tsp salt

  11. 1 large sweet onion, cut in 1/2-in.-thick slices

  12. 1 bag (10 oz) cut-up hearts of romaine lettuce, or 8 cups torn romaine Accompaniments: sliced tomatoes, guacamole, sour cream and shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Dressing & Marinade: Whisk ingredients in a bowl until blended. Reserve 1⁄3 cup to dress the salad. Put chicken breasts and 1⁄2 cup Marinade in a large ziptop bag. Refrigerate about 45 minutes.

  2. Pico de Gallo: Combine ingredients in a bowl. Cover; leave at room temperature.

  3. Heat outdoor grill or a large stovetop grill pan.

  4. Brush the onion slices with remaining Dressing.

  5. Remove chicken from marinade; discard bag with marinade. Grill chicken and onion 5 minutes on each side, or until chicken is cooked through and onion is tender. Transfer chicken and onion to a cutting board.

  6. Toss lettuce with reserved Dressing. Divide among 4 serving plates. Cut chicken in strips, onion slices in half. Serve on salad along with Pico de Gallo and accompaniments.


Send feedback