Hummus Marinated Grilled Chicken Salad with Hummus-Salsa Dressing

By NiteSki

Ingredients

• 1 pound boneless skinless chicken breasts
• 1/2 cup Sabra Jalapeno Hummus
• 1/4 cup plain whole milk yogurt
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt
• 1/3 cup Sabra Jalapeno Hummus
• 1/3 cup Sabra Homestyle Medium Salsa
• 10 ounces baby kale or mixed greens
• 2/3 cup black beans, drained and rinsed
• 2/3 cup canned (or grilled) corn, drained and rinsed
• 2/3 cup red bell pepper, sliced
• 1 avocado, peeled and diced
• 1/3 cup cotija cheese chunks

Details

Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from theroastedroot.net

Preparation

Step 1

Have you ever thought to marinate chicken using hummus and/or yogurt? I know, sounds crazy, right? I

One of my friends introduced me to the hummus-salsa dressing many moons ago. Have you heard of it? It’s nothing more than hummus and salsa mixed together and people, it is DElightful! It comes together in a split second and you can use it on any Southwestern or Mexican-inspired salad or tostada.

This filling and healthy salad is a great meal to share with guests at a barbecue or simply whip up any night of the week. You can turn this into a make-ahead meal by grilling the chicken in advance and throwing together this salad for future meals or work lunches. Options galore, folks!

10 ounces baby kale or mixed greens

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.

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.

Place grilled chicken on a cutting board and slice into strips.

In a small bowl, whisk together the ingredients for the dressing.

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!

FROM:
The ROASTED root