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Rainbow Grilled Chicken Salad

This vibrant salad is a feast for the eyes and the taste buds. Grilled chicken is paired with colorful veggies, such as bell peppers and red cabbage, and a delicious homemade dressing to create a healthy and satisfying meal.

Tasty Team
97% would make again

Under 30 minutes

Rainbow Grilled Chicken Salad

Under 30 minutes


for 4 servings

  • 2 chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 tablespoon olive oil


  • 1 cup sour cream (230 g)
  • ¼ cup fresh cilantro (10 g), minced
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon lime juice


  • 1 head romaine lettuce, chopped
  • ½ cup red onion (75 g), diced
  • ½ cup tomato (100 g), diced
  • ½ cup orange bell pepper (50 g)
  • ¾ cup corn (130 g)
  • ½ cup fresh cilantro (20 g), chopped
  • ¼ cup jalapeño (25 g), diced


  • 1 avocado
  • tortilla strip

Nutrition Info

  • Calories 380
  • Fat 21g
  • Carbs 20g
  • Fiber 6g
  • Sugar 7g
  • Protein 28g

Estimated values based on one serving size.


  1. Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
  2. Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
  3. In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
  4. In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
  5. Add the chicken strips. Gently toss salad with the sour cream dressing.
  6. Garnish with avocado slices and tortilla strips.
  7. Enjoy!
  8. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Rainbow Grilled Chicken Salad