Description

This Southwest Salad features the irresistible flavors of grilled chicken, fresh corn, black beans, and creamy avocado. It’s a simple, hearty dish that makes for an excellent quick dinner or healthy lunch option, packed with nutrients and flavor.

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 sprinkle with Cajun seasoning.
If using corn cobs, brush with the remaining olive oil, season with salt and pepper, and grill until lightly charred. Cool slightly and remove kernels from the cob.
Grill the chicken for 6 minutes, flip, and continue cooking for another 6 to 8 minutes until fully cooked at 165°F. Let it rest for 5 minutes after grilling.
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 on top of the salad.
Drizzle with dressing and toss gently to combine.

Notes

Feel free to use store-bought dressing for convenience.
You can substitute grilled shrimp or tofu for chicken for a different protein option.
For extra flavor, add diced jalapeños or a squeeze of fresh lime juice.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 780mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 30g
Cholesterol: 85mg