Description

This Southwest Salad bursts with vibrant flavors and fresh ingredients. Featuring grilled chicken, crunchy corn, and zesty dressing, it’s the perfect healthy meal for busy days.

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, 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 sprinkle Cajun seasoning on top.
If using corn cobs, brush with the remaining olive oil, season with salt and pepper, and place on the grill. Grill until lightly charred, rotating occasionally. Let cool slightly and cut off the kernels.
Grill the chicken for 6 minutes, flip, and continue cooking for an additional 6 to 8 minutes until fully cooked, reaching 165°F. Remove from the grill and allow to rest for 5 minutes.
In a large salad bowl, combine romaine lettuce, corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and sliced avocado.
Slice the grilled chicken and place it on top of the salad.
Drizzle with dressing and toss to combine.

Notes

Feel free to customize the salad with your favorite toppings like jalapenos or additional veggies.
For a vegetarian option, omit chicken and add more beans or roasted veggies.
Make ahead and store the salad components separately for optimal freshness.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 30g
Cholesterol: 100mg