Description
This Southwest Salad is packed with flavor and simplicity. Featuring chicken, fresh veggies, and a zesty dressing, it’s the perfect option for a quick meal. Enjoy a healthy and satisfying bowl in no time!
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 tablespoon cajun seasoning
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 2 corn on the cob or 1 cup frozen corn, thawed
- 1 head romaine lettuce or two romaine hearts, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup diced fresh tomatoes or cherry tomatoes, halved
- 1 avocado, sliced
- 2 green onions, sliced
- cilantro lime dressing or your favorite store-bought dressing
Instructions
- Preheat the grill to medium-high heat (400°F).
- Pound the chicken breasts to ½ inch thickness. Brush with 2 teaspoons of olive oil and sprinkle with the Cajun seasoning.
- If using corn cobs, brush lightly with remaining olive oil, season with salt and pepper, then grill until lightly charred, rotating occasionally. Cool slightly and cut kernels off the cob.
- Grill the chicken for 6 minutes, flip, and continue grilling for an additional 6 to 8 minutes until fully cooked (165°F). Remove and let rest for 5 minutes.
- In a large salad bowl, combine the romaine lettuce, corn kernels, black beans, tomatoes, cheese, green onions, and sliced avocado.
- Slice the grilled chicken and place on top of the salad.
- Drizzle with dressing and toss to coat everything well.
Notes
Feel free to use any favorite dressing in place of cilantro lime dressing.
Leftovers can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 salad
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 100mg