Jacked-Up Monterey Chicken Salad
A bold, smoky, and spicy chicken salad featuring tender grilled chicken, crisp romaine, tangy pico de gallo, melted Colby Jack cheese, and a crunchy halal-friendly substitute for bacon. Fast and flavorful, perfect for busy weeknights or casual meals.
- Prep Time: 5
- Cook Time: 12
- Total Time: 17
- Yield: 2 servings
- Category: Dinner
- Method: Grilling, Tossing
- Cuisine: Southwestern/Tex-Mex (modified halal style)
- Diet: Halal
Ingredients
4 oz (115g) boneless chicken breast (about 2 breasts)
2 tbsp smoky BBQ sauce (no alcohol-based ingredients)
4 cups chopped romaine lettuce
1/2 cup shredded Colby Jack cheese
1/4 cup crisp plantains (halal alternative to bacon)
1 tbsp olive oil (for grilling)
Salt and pepper to taste
1/2 cup jarred pico de gallo (no alcohol)
1/4 cup diced jalapeños (optional for extra spice)
Cilantro sprigs (optional garnish)
Instructions
Preheat grill to medium-high heat
Brush both sides of chicken breast with BBQ sauce and season with salt and pepper
Grill chicken for 6-7 minutes per side, until fully cooked
On a serving plate, arrange romaine lettuce in a bed
Drizzle with 1 tsp olive oil and toss gently
Top with grilled chicken, shredded cheese, pico de gallo, diced jalapeños, and crisp plantains
Adjust seasoning as needed
Serve immediately, garnished with cilantro if desired
Notes
For a spicier version, add diced red onion or extra jalapeños
Prep ahead using rotisserie chicken or a slow-cooker recipe
Jarred pico de gallo works as a time-saving alternative
To store for lunch: assemble in an airtight container with minimal dressing, refrigerate up to 2 days
Verify BBQ sauce is free of alcohol for halal compliance
Find it online: https://cookingwithramsay.com/jacked-up-monterey-chicken-salad/