Tex-Mex Salad with Grilled Chicken

by Nelson Brizuela

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High Fat

Less Than 600 calories

Low Carbs

High Protein

Gluten Free

This salad is packed with delicious ingredients that complement each other! Grilled chicken, black beans, corn, cherry tomatoes, radishes, and grated mozzarella cheese, all on a bed of crisp romaine lettuce. Served with fresh pico de gallo and a creamy cilantro buttermilk ranch dressing to tie this hearty, healthy salad together.

Nutritional facts

Protein

50g

Carbs

22g

Calories

540

Fat

28g

Ingredients

Canned CornCanola and Olive Oil BlendCanned Black BeansPlum TomatoButtermilkRomaine LettuceDillOnion PowderGarlic PowderBlack PepperCilantroMozzarella CheeseOnionKosher SaltJalapeno PeppersMayonnaiseLime JuiceChicken BreastRadishItalian Parsley

Reviews

4.3

Based on 1978 reviews

Daniella DeGeorge · 03/13/25

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About Nelson Brizuela

Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.