Southwest Chicken Salad

This bold grilled chicken salad with a fresh lime-avocado-ranch dressing brings all the Southwest flavor.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 827 Calories

Ingredients

• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• 1 (15 ounce) can black beans, rinsed and drained
• 2 (6 ounce) skinless, boneless chicken breast halves
• 1 avocado - peeled, pitted, and chopped
• 2 tablespoons freshly squeezed lime juice
• 0.25 cup sour cream
• 0.5 teaspoon salt
• 0.5 cup halved grape tomatoes
• 0.5 small red onion, sliced into petals
• 0.5 (1 ounce) packet ranch dressing mix
• 1.5 tablespoons fajita seasoning
• 1 medium ear corn, husk and silk removed
• 1 medium head romaine lettuce, chopped

Recipe Instructions

Step 1

Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use.

Step 2

Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.

Step 3

Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.

Step 4

Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates.

Step 5

Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.