Description

This Southwest Salad bursts with flavors of grilled chicken, fresh vegetables, and a tangy dressing. It’s an easy meal perfect for any occasion, offering a satisfying combination of textures and tastes that everyone will love.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the grill to medium-high (400°F).
Pound the chicken breasts to ½ inch thickness with a meat mallet. Brush with olive oil and 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 an additional 6 to 8 minutes until cooked through and reaches 165°F. Let rest for 5 minutes before slicing.
In a large salad bowl, mix romaine lettuce, corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and avocado.
Place the sliced chicken on top of the salad. Drizzle with dressing and toss to combine.

Notes

The salad can be customized with your favorite vegetables or proteins.
For a vegetarian option, replace chicken with grilled tofu or omit it completely.
Feel free to use a store-bought dressing to save time.

Nutrition

Serving Size: 1 salad
Calories: 480
Sugar: 3g
Sodium: 720mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 31g
Cholesterol: 70mg