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Southwestern Grilled Chicken Salad
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| INGREDIENTS Serves: Prep: 10min Cook: 8min Total: 18min Dressing | |
| 1/4 cup | light ranch dressing |
| 1/4 cup | mild green salsa |
| 2 tablespoons | chopped fresh cilantro |
| Salad | |
| 1 tablespoon | chili powder |
| 1/4 teaspoon | ground cumin |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | onion powder |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | ground black pepper |
| 1 pound | thin chicken breast slices or chicken tenders |
| 1 | lime, quartered |
| 6 cups | shredded romaine lettuce |
| 1 can (15 ounces) | black beans, rinsed and drained |
| 1/2 cup | corn kernels |
| 1 medium | tomato, chopped |
| 1/4 cup | thinly sliced red onion |
DIRECTIONS
To make the dressing: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate.
To make the salad: Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.
Grill the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.
In a large bowl, toss the romaine with half the dressing. Divide among 4 plates.
Sprinkle the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.
NUTRITIONAL FACTS PER SERVING
CALORIES 294.6 CAL
FAT 5.7 G
SATURATED FAT 0.4 G
SODIUM 787.6 MG
CARBOHYDRATES 28.7 G
TOTAL SUGARS 4.3 G
DIETARY FIBER 9.9 G
PROTEIN 34.2 G
SEE MORE NUTRITIONAL FACTS >
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