Southwest Grilled Chicken Salad

Southwest Grilled Chicken Salad


Elevate your salad game with a Southwest Grilled Chicken Salad. A bold and flavorful twist on classic greens. One of my favorite salads for entertaining with family and friends at the lake. Even though it's healthy, everyone loves it! Serve it tossed in a bowl or layered on a platter. Choice of two dressings will spice it up to your liking!

Southwest Grilled Chicken Salad


Cook time: 10 Min  Prep time: 20 Min  Serves: 8
Ingredients
3-4 chicken breasts, boneless and skinless
drizzle of olive oil
2 - 3 Tbsp taco seasoning or Southwest seasoning
1 pkg romaine lettuce head (3 from the package)
1 can black beans, drained and rinsed well (10.5 oz)
1/2 - 3/4 c frozen corn, thawed
1/2 - 3/4 c pitted black olives, sliced
1 lg pepper, red or orange
1 - 2 avocados (optional)
SIMPLE 2 INGREDIENT DRESSING
1 c mayonnaise
1/2 c salsa, chunky
DRESSING INGREDIENTS
1 c ranch dressing
2-3 tsp taco seasoning mix or other Tex-Mex/Southwest seasoning
1 jalapeno peppers, seeded & finely chopped
1 Tbsp lime juice
Directions
1. For the Dressing: I love both of these dressings with this salad and couldn't decide which one to post - you decide which one to make. Combine ingredients with a whisk until blended and refrigerate until serving.
2. For the Salad Prep: Prep all the veggies. Twist off core on the romaine heads. Rinse leaves and spin dry with a salad spinner & tear or cut into pieces (can also use packaged torn romaine). Slice olives and dice bell pepper. Remove the pit from the avocado. Slice or dice for serving. For the Chicken: Brush chicken with canola/olive oil. Season with salt and pepper. Sprinkle with Southwestern seasoning or taco seasoning.
3. Prepare grill and place chicken on the grates.
4. Grill for 4-5 minutes on each side or until the thermometer reads 165 degrees. Remove from grill to cutting board and slice or chop depending on serving style (bowl or platter)
5. Serving the salad: Bowl or Platter In a large serving bowl, combine all salad ingredients. Pour your choice of dressing over to coat or serve the dressing on the side. PLATTER: Layer the avocado, beans, corn, chicken, bell pepper, avocado over the chopped romaine. Serve your choice of dressing on the side.

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