Description
Savor the bold flavors of this Southwest Salad! It features grilled chicken, fresh vegetables, and a zesty dressing. Ideal for a healthy meal that’s ready in no time!
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 tablespoon cajun seasoning
- 1 tablespoon olive oil
- 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
Instructions
- Preheat the grill to medium-high (400°F).
- Pound the chicken breasts to ½ inch thickness using a meat mallet. Brush with 2 teaspoons of olive oil and sprinkle with Cajun seasoning.
- If using corn cobs, brush with remaining olive oil, season with salt and pepper, then grill until lightly charred, rotating occasionally. Cool and cut kernels off the cob.
- Grill the chicken for 6 minutes, flip, and cook for another 6 to 8 minutes until fully cooked, reaching 165°F. Let it rest for 5 minutes after grilling.
- In a large salad bowl, combine romaine lettuce, corn kernels, black beans, tomatoes, cheese, green onions, and avocado.
- Slice the grilled chicken and add it on top of the salad.
- Drizzle with dressing and toss to combine.
Notes
Grilling your chicken adds a wonderful smoky flavor.
Feel free to use pre-cooked chicken for a quicker preparation.
You can substitute the dressing based on your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 80mg