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Hummus Marinated Grilled Chicken Salad with Hummus-Salsa Dressing - a filling and healthy Southwest-style entree salad. | theroastedroot.net @sabradippingco
Hummus Marinated Grilled Chicken Salad with Hummus-Salsa Dressing
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Author: Julia
For the Chicken:
  • 1 pound boneless skinless chicken breasts
  • ½ cup Sabra Jalapeno Hummus
  • ¼ cup plain whole milk yogurt
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
For the Salad Dressing:
  • 1/3 cup Sabra Jalapeno Hummus
  • 1/3 cup Sabra Homestyle Medium Salsa
For the Salad:
  • 10 ounces baby kale or mixed greens
  • 2/3 cup black beans drained and rinsed
  • 2/3 cup canned corn drained and rinsed, or grilled
  • 2/3 cup red bell pepper sliced
  • 1 avocado peeled and diced
  • 1/3 cup cotija cheese chunks
  1. Place 1 pound of boneless skinless chicken breasts (or thighs) in a large ziplock bag. Whisk together 1/2 cup of hummus, 1/4 cup plain yogurt, 2 tablespoons olive oil, and 1/4 teaspoon sea salt in a small bowl. Pour this mixture into the bag with the chicken and close the bag. Smoosh the chicken around to be sure everything is covered in marinade (note: the marinade will be very thick). Allow chicken to marinate overnight or at least 4 hours.
  2. Preheat your grill to medium high. Place chicken breasts on the grill, keeping as much of the marinade on the chicken as possible. Grill until char marks are made, about 4 minutes. Flip to the other side and continue grilling until internal temperature reaches 155 to 160 degrees F, about another 3 minutes.
  3. Place grilled chicken on a cutting board and slice into strips.
  4. In a small bowl, whisk together the ingredients for the dressing.
  5. Add all ingredients for the salad to a large serving bowl and toss together with desired amount of humus-salsa dressing. Serve with grilled chicken and enjoy!