Description

This Southwest Salad is packed with flavor and freshness! Featuring grilled chicken, vibrant vegetables, and a zesty dressing, it’s an easy, healthy option for a quick dinner or meal prep.

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, see notes

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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 remaining olive oil, season, and grill until charred. Cool, then cut kernels off the cob.
Grill the chicken for 6 minutes, flip, and cook for another 6 to 8 minutes until fully done (165°F). Let it rest for 5 minutes before slicing.
In a large salad bowl, combine romaine lettuce, corn kernels, black beans, tomatoes, cheese, green onions, and avocado.
Place sliced chicken on top of the salad.
Drizzle with dressing and toss to combine.

Notes

Feel free to customize the salad with your favorite ingredients or dressings.
This salad can be made ahead and stored in the fridge for a quick meal during the week.
For extra flavor, marinate the chicken in the Cajun seasoning for a few hours before grilling.

Nutrition

Serving Size: 1 serving
Calories: 495
Sugar: 4g
Sodium: 520mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 9g
Protein: 33g
Cholesterol: 80mg