Description

This Southwest Salad combines grilled chicken, fresh vegetables, and a zesty dressing for an irresistible flavor. Perfect for a quick dinner or a healthy meal, it is easy to prepare, making it a favorite for homemade recipes.

Ingredients

Scale

1 pound boneless skinless chicken breasts
1 tablespoon cajun seasoning
1 tablespoon olive oil divided
salt and pepper to taste
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, see notes

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Instructions

Preheat the grill to medium-high (400°F).
Pound the chicken breasts to ½ inch thickness and brush with 2 teaspoons of olive oil and cajun seasoning.
If using corn cobs, brush lightly with remaining olive oil and season with salt and pepper before grilling until lightly charred. Cool and cut off the kernels.
Grill the chicken for 6 minutes on one side, then flip and cook an additional 6 to 8 minutes until it reaches 165°F. Let it rest for 5 minutes before slicing.
In a large salad bowl, combine romaine lettuce, corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and sliced avocado.
Top the salad with sliced chicken, drizzle with dressing, and toss to combine.

Notes

Feel free to customize the salad with your favorite vegetables or toppings.
For added flavor, marinate the chicken in the dressing before grilling.
This salad is great for meal prep—store the ingredients separately and combine before serving.

Nutrition

Serving Size: 1 salad
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 30g
Cholesterol: 90mg