Southwest Grilled Chicken and Vegetable Salad
Ingredients
The salad
-
2
pieces
chicken breasts
-
2
tablespoons
olive oil
-
to taste
kosher salt
-
to taste
black pepper
-
to taste
chili powder
-
to taste
cumin
-
2
ears
corn
-
8-10
pieces
mini sweet bell peppers
-
1
small-medium
red onion
-
1
head
romaine lettuce
-
⅔
cup
canned black beans
-
1
piece
tomato
-
to taste
lime wedges
-
to taste
cilantro
Dressing options
-
to taste
olive oil
-
to taste
fresh lime juice
-
to taste
salt and pepper
Instructions
- Preheat the grill or grill pan.
- Drizzle chicken with olive oil and season with salt, pepper, chili powder, and cumin.
- Grill chicken for about 6 minutes on each side until it reaches 165°F.
- Prepare a baking sheet with foil and place corn, bell peppers, and onion on it, drizzling with olive oil and seasoning.
- Grill the vegetables, turning occasionally until tender.
- While the chicken and veggies are cooking, wash and tear the romaine lettuce into bowls.
- Once cooked, slice the chicken and arrange it with the grilled vegetables on top of the lettuce.
- Add black beans and chopped tomato, then serve with your choice of dressing and garnish with lime wedges and cilantro.
Nutrition Facts (estimated)
Servings
2 very large salads
Calories
526
Total fat
9g
Total carbohydrates
55g
Total protein
62g
Sodium
311mg
Cholesterol
145mg
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