Jenny Craig Recipe Creation: Crunchy Fiesta Grilled Chicken Salad | No Thanks to Cake
A copycat of one of my all-time favorite salads, this crunchy fiesta grilled chicken uses two Jenny Craig menu items to make a super-satisfying salad! See full recipe reel here.
Ingredients
- 1 Jenny Craig Chicken Sandwich
- 3 cups salad greens
- 1 pkg. Jenny Craig Blue Corn Tortilla Chips
- lime juice
For the Pico de Gallo
- 3 roma tomatoes, seeded and diced
- 1 ½ Tbsp. onion, diced
- 1 Tbsp. cilantro, chopped
- 1 dash salt
- lime juice, to taste
Instructions
- Prepare your pico de gallo, by chopping the ingredients and placing them in a small bowl. Add salt and lime juice to taste and set aside. Note: You can use store-bought pico de gallo, if you prefer.
- Cook your chicken sandwich in the microwave per the packaging instructions. Remove from microwave and allow to cool. Set aside the bun, as you will not use it for this recipe.
- Add salad greens to a large bowl. Add pico de gallo.
- Smash your tortilla chips into small pieces and add to the top of your salad.
- Slice your chicken and add it to the salad as well.
- Squeeze additional lime juice lightly onto your salad, optional.
- Enjoy!
Notes
This recipe was created in partnership with Jenny Craig.