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al fresco salad in a bowl
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Al Fresco Salad Recipe

Al Fresco Salad Recipe is packed full of juicy seasoned chicken, guacamole, queso fresco cheese, beans, corn and tomatoes!  This mouthwatering salad is complete with a simple homemade dressing!
Course Main Course, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 300kcal
Author Nichole

Ingredients

FOR THE CHICKEN:

  • 2 Large Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Taco Seasoning
  • Salt & Pepper To Taste

FOR THE SALAD:

  • 1 16 Ounce Bag Chopped Lettuce
  • 1 Cup Black Beans Drained and Rinsed
  • 1 Cup Corn
  • 1 Tomato Diced
  • Cup Guacamole
  • ¼ Red Onion Diced
  • Cup Sliced Black Olives
  • Cup Queso Fresco

FOR THE DRESSING:

Instructions

FOR THE CHICKEN:

  • Preheat oven to 450 degrees. Line a baking sheet with foil.
  • Place the chicken breasts on the baking sheet and drizzle evenly on both sides with the oil, then sprinkle the taco seasoning and salt and pepper over the chicken.
  • Bake in preheated oven for 15-20 minutes until chicken reaches an internal temperature of 165 degrees.
  • Once the chicken is finished cooking, allow it to rest for 5 minutes before slicing.

FOR THE SALAD:

  • While the chicken is cooking, add the lettuce to a large bowl, or divide evenly between 4 containers if prepping for later.
  • Top with the corn, drained and rinsed beans, tomato, guacamole, red onion, black olives, and crumble over the cheese.

FOR THE DRESSING:

  • Combine the ranch dressing, salsa, and green chili's in a blender and pulse until smooth.
  • Add the sliced chicken and dressing to the salad as desired. Serve immediately.

Notes

NOTE: Please feel free to customize this to suit your taste.  If you don't have time to make guacamole, you can use store bought, or just top the salad with a sliced avocado.  If you don't have queso fresco cheese,  you can use any shredded cheese that you like!
NOTE:  This salad can be prepped ahead.  The salad and dressing will last in the refrigerator for up to 4 days.  If making ahead, don't add the dressing to the salad until ready to serve.

Nutrition

Serving: 0.25Salad | Calories: 300kcal