southwest grilled chicken salad

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

I found this on pinterest and it's so yummy!!! I don't really like onions so I put in less of those.

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.