Description

This Southwest Salad is a delightful mix of flavor and freshness, featuring grilled chicken, black beans, and a vibrant array of veggies. Perfect for quick meals or healthy lunches, it’s easy to prepare and will satisfy your appetite!

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, then brush with 2 teaspoons of olive oil and sprinkle with Cajun seasoning.
If using corn cobs, brush lightly with remaining olive oil, season with salt and pepper, and grill until lightly charred, rotating occasionally. Cool and cut the kernels off the cob.
Grill the chicken for 6 minutes on one side, then flip and grill for an additional 6 to 8 minutes until fully cooked (165°F). Remove from grill and let rest for 5 minutes.
In a large salad bowl, combine the romaine lettuce, corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and sliced avocado.
Slice the grilled chicken and arrange it on top of the salad.
Drizzle with dressing and toss to coat.

Notes

You can substitute the grilled chicken with tofu or shrimp for a different protein option.
Feel free to add additional vegetables such as bell peppers or cucumbers for extra crunch.
Using store-bought dressing can save time, or make your own for a fresher taste.

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 3g
Sodium: 700mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 12g
Protein: 30g
Cholesterol: 70mg