Description

This Southwest Salad is bursting with flavor! Featuring grilled chicken, fresh veggies, creamy avocado, and a zesty dressing, it’s a quick and healthy meal anyone will love.

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 using a meat mallet. Brush with 2 teaspoons of olive oil and the Cajun seasoning.
If using corn cobs, brush them lightly with remaining olive oil, season with salt and pepper, and place on the grill. Cook until lightly charred, rotating occasionally. 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 and reaching 165°F. Remove from the grill and let rest for 5 minutes.
In a large salad bowl, combine romaine lettuce with corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and sliced avocado.
Slice the chicken and layer it on top of the salad.
Drizzle with dressing and toss to coat.

Notes

For added flavor, marinate the chicken in the cajun seasoning for a few hours before grilling.
Feel free to customize the salad with other fresh vegetables, like bell peppers or cucumbers.
Use store-bought dressing for convenience, or make your own for a fresher taste.

Nutrition

Serving Size: 1 salad
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 30g
Cholesterol: 90mg