El Pollo Loco Loco Salad (Copycat Recipe)

This vibrant El Pollo Loco Loco Salad features a delightful combination of grilled chicken, fresh greens, and a medley of colorful vegetables, all drizzled with a zesty dressing. The flavors are bright and refreshing, making it a perfect meal for any time of the day. This recipe stays true to traditional cooking methods and is packed with protein, making it a wholesome choice for a satisfying lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 cups mixed salad greens (romaine, spinach, etc.)
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or canned)
• 1 avocado, diced
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/2 cup tortilla strips (optional, for crunch)
• 1/4 cup ranch dressing (or dressing of choice)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the olive oil, chili powder, garlic powder, onion powder, salt, and pepper.
3. Brush the chicken breasts with the spice mixture and grill for about 6-7 minutes on each side, or until fully cooked and juices run clear.
4. Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
5. In a large salad bowl, combine the mixed greens, cherry tomatoes, corn, avocado, shredded cheese, red onion, and cilantro.
6. Top the salad with the sliced grilled chicken.
7. Drizzle with ranch dressing and toss gently to combine.
8. Sprinkle tortilla strips on top for added crunch, if desired.
9. Serve immediately and enjoy!