Description

This Southwest Salad is a colorful mix of grilled chicken, fresh vegetables, black beans, and a zesty dressing, making it a perfect quick meal that’s both healthy and satisfying.

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

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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 olive oil and cajun seasoning.
If using corn cobs, brush with remaining olive oil, season with salt and pepper, and 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 fully cooked, reaching 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 and drizzle dressing over it. Toss to coat.

Notes

Dressing can be homemade or store-bought based on preference.
For added flavor, consider marinating the chicken for a few hours before grilling.
Feel free to add extra toppings such as jalapeños or tortilla chips for crunch.

Nutrition

Serving Size: 1 salad
Calories: 550
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 9g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 40g
Cholesterol: 80mg