Description
A bold and hearty salad loaded with smoky grilled chicken, crisp romaine, black beans, sweet corn, creamy avocado, and a zesty southwest dressing. Fresh, colorful, and satisfying enough to be a full meal.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (about 6 ounces each)
- 1 large head romaine lettuce, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup sweet corn kernels
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- ¼ cup red onion, thinly sliced
- 1 whole lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon southwest seasoning
- ½ cup creamy southwest dressing
Instructions
- Heat a grill pan or skillet over medium heat.
- Rub the chicken breasts with 1 tablespoon olive oil and coat evenly with southwest seasoning.
- Cook the chicken for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Remove and let rest before slicing.
- In a large bowl, combine chopped romaine lettuce, black beans, corn, cherry tomatoes, red onion, and diced avocado.
- Slice the rested chicken and place it evenly over the salad mixture.
- Drizzle creamy southwest dressing over the top and squeeze fresh lime juice evenly across the salad.
- Toss lightly just before serving or serve layered for presentation.
Notes
- Let the chicken rest before slicing to keep it juicy.
- Add dressing gradually to avoid overdressing the salad.
- Slice avocado just before serving to maintain freshness and color.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 95mg
