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Southwest Chicken Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Grilled chicken salad with zesty lime-avocado-ranch dressing, bursting with Southwest flavors.
Ingredients:
  • 1 avocado - peeled, pitted, and chopped
  • 0.25 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon water
  • 2 tablespoons freshly squeezed lime juice
  • 0.5 (1 ounce) packet ranch dressing mix
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 1.5 tablespoons fajita seasoning
  • 1 medium ear corn, husk and silk removed
  • 1 medium head romaine lettuce, chopped
  • 0.5 cup halved grape tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 0.5 small red onion, sliced into petals
Instructions:
  • In a food processor, blend avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt until smooth. Chill until needed.
  • Combine chicken with a drizzle of olive oil and fajita seasoning in a bowl, ensuring even distribution.
  • 1. Preheat a grill to medium-high heat and lightly grease the grate. Grill the chicken and corn, turning them once, until the corn is tender and the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 10 minutes per side. Transfer to a cutting board.
  • Arrange vibrant romaine leaves, juicy tomatoes, hearty black beans, and flavorful onions amongst two serving plates. Carefully cut the fresh corn off the cob and distribute it evenly between the two plates.
  • Slice the chicken breast and divide it onto 2 plates. Drizzle each salad with avocado dressing before serving.

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