Rainbow Fiesta Salad

Rainbow Fiesta Salad

As I have shared before, summer salads are my JAM! Anything that is light and refreshing will definitely find its way into our home during the hot summer months and this Rainbow Fiesta Salad is no exception. This salad is super versatile – most of the ingredients can be switch out for others based on personal preference. Below, is a list of ingredients that I personally use!


chicken prep:

2 chicken breast
salt & pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
olive oil


1 cup full fat greek yogurt (sour cream can be used)
1/4 cup chopped cilantro
1/2 teaspoon garlic powder
salt & pepper
1 tablespoon lime juice


2 romaine hearts
1/2 cup diced red onion
1/2 cup chopped tomatoes
1/2 cup orange bell pepper
1 cup corn (I used fresh corn but can is fine!)
1/2 cup chopped cilantro
1/4 cup jalapeño


tortilla strips


1. First, prep and season chicken with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.

2. Then cook over medium heat for about 8 minutes on each side or or until fully cooked (165˚F/75˚C).

3. Once cooked, let cool and slice chicken into bit size pieces.

3. Next, prepare the dressing by mixing greek yogurt, cilantro, pepper, salt, garlic powder, and lime juice.

4. In a LARGE salad bowl, put together romaine, red onion, tomatoes, bell peppers, corn, cilantro, and jalapeños. (*If you are sensitive to heat, I would go light or completely without the fresh jalapeños).

5. When ready to serve, add dressing and top with avocado and tortilla slices!


XO, brm.


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