Description
This Southwest Salad features tender grilled chicken, crisp romaine, and zesty flavors, making it an ideal healthy meal for busy nights. Simple to prepare, it’s both satisfying and delicious, perfect for anyone seeking an easy homemade dish.
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
Instructions
- Preheat the grill to medium-high (400°F).
- Pound the chicken breasts to ½ inch thickness. Brush with 2 teaspoons of olive oil and cajun seasoning.
- If using corn cobs, brush lightly with remaining olive oil, season with salt and pepper, and grill until lightly charred. Cool slightly and cut the 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.
- Drizzle with dressing and toss to coat.
Notes
For added flavor, let the grilled chicken rest for a few minutes before slicing.
You can substitute the protein with shrimp or tofu for a different variation.
Feel free to add other toppings like jalapeños or olives according to your taste.
Nutrition
- Serving Size: 1 salad
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg