southwest grilled chicken salad
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!
Blue Ribbon Recipe
A delicious dinner salad that's easy to prepare. Perfect meal in the summer when you don't want to heat up the kitchen. There's a lot of prep, but once you put the chicken on the grill it comes together quickly. We rubbed the chicken with olive oil and taco seasoning. Once grilled, the chicken breasts are nice and juicy. Get creative with the toppings, but we love the traditional Southwest ones - especially the sweet corn and black beans. We prepared both dressings and loved both of them. But, if you really like ranch go for that one first. It was our favorite.
Ingredients
- 3-4 - chicken breasts, boneless and skinless
- drizzle of olive oil
- 2 - 3 tablespoons taco seasoning or Southwest seasoning
- 1 package romaine lettuce head (3 from the package)
- 1 can black beans, drained and rinsed well (10.5 oz)
- 1/2 - 3/4 cups frozen corn, thawed
- 1/2 - 3/4 cups pitted black olives, sliced
- 1 large pepper, red or orange
- 1 - 2 - avocados (optional)
- SIMPLE 2 INGREDIENT DRESSING
- 1 cup mayonnaise
- 1/2 cup salsa, chunky
- DRESSING INGREDIENTS
- 1 cup ranch dressing
- 2-3 teaspoons taco seasoning mix or other Tex-Mex/Southwest seasoning
- 1 - jalapeno peppers, seeded & finely chopped
- 1 tablespoon lime juice
How To Make southwest grilled chicken salad
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Step 1For 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. -
Step 2For 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.
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Step 3Prepare grill and place chicken on the grates.
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Step 4Grill 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)
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Step 5Serving 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
