southwest grilled chicken salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMYLOSELB.
Dressing1/4 cup light ranch dressing1/4 cup mild green salsa2 tablespoons chopped fresh cilantroSalad1 tablespoon chili powder1/4 teaspoon ground cumin1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon salt1/8 teaspoon ground black pepper1 pound thin chicken breast slices or chicken tenders1 lime, quartered6 cups shredded romaine lettuce1 can (15 ounces) black beans, rinsed and drained1/2 cup corn kernels1 medium tomato, chopped1/4 cup thinly sliced red onion
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMYLOSELB.
Nutritional Info Amount Per Serving
- Calories: 291.8
- Total Fat: 8.0 g
- Cholesterol: 61.1 mg
- Sodium: 525.0 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 8.4 g
- Protein: 30.1 g
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