Grilled Southwestern Chicken Salad

Slightly adapted from That Skinny Chick Can Bake

Yields 4

Grilled Southwestern Chicken Salad

This Grilled Southwestern Chicken Salad is packed with flavor – juicy spice rubbed chicken is tossed with freshly grilled veggies, romaine lettuce and drizzled with a honey lime vinaigrette. This will be your go-to summer salad.

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

FOR THE SPICE RUB:
• 1 teaspoon of kosher salt
• 1 teaspoon of chili powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of smoked paprika
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of freshly ground black pepper
FOR THE HONEY LIME VINAIGRETTE:
• Zest and juice of 1 lime
• 1/4 cup of extra virgin olive oil
• 2 tablespoons of honey
• 2 tablespoons of finely diced cilantro (or parsley if you aren’t a cilantro fan)
• 1 garlic clove, finely minced
• 1/2 teaspoon of minced jalepeno or pinch of cayenne pepper (for spice wusses like moi)
• Salt and freshly ground pepper to taste
FOR THE SALAD:
• 4 boneless skinless chicken breasts
• 1 tablespoon of canola oil
• 1 red pepper, seeded and sliced into large pieces
• 1 small vidalia onion, sliced into large slices
• 2 ears of fresh corn, shucked and silks removed
• 1 large head of romaine lettuce, washed, dried and thinly sliced
• 1 cup of canned black beans, rinsed well
• Cherry or grape tomatoes, sliced and quartered (if large)
• Queso Fresco or your favorite cheese, crumbled or shredded (optional)

Instructions

1. Heat your grill.
TO MAKE THE SPICE RUB:
2. In a small bowl, whisk together the kosher salt, chili powder, cumin, onion powder, smoked paprika, garlic powder, dried oregano, and freshly cracked black pepper. Set aside while you make the vinaigrette.
TO MAKE THE VINAIGRETTE:
3. In a bowl, whisk together the lime zest, lime juice, olive oil, honey, chopped cilantro (or parsley), minced jalepeno or cayenne pepper, and garlic until everything is mixed well. Taste for seasoning and add salt and pepper as needed. Set aside.
TO MAKE THE SALAD:
4. Rub the chicken breasts with the southwestern spice rub. Make sure the spice rub gets on all sides and drizzle with a small amount of canola oil.
5. Place the chicken on the grill and cook until cooked through – about 7 – 10 minutes a side depending on the thickness of the breast.
6. While the chicken is grilling, prepare your veggies for grilling.
7. In a large bowl, toss together the red pepper slices, sliced onion and ears of corn with the canola oil.
8. Place the veggies on the grill, making sure to turn after 5 – 7 minutes.
9. When everything is grilled and toasty, remove from the grill.
10. Let the chicken rest while you prepare the veggies.
11. Chop up the grilled red pepper slices into a small dice, along with the grilled onion. Remove the corn kernels from the corn cobs and set aside.
12. To a large serving platter or bowl, add the chopped romaine lettuce.
13. Add the black beans, chopped grilled veggies and quartered cherry or grape tomatoes.
14. Slice the chicken into small pieces and toss with the veggies.
15. Drizzle with the honey lime vinaigrette and add crumbled Queso Fresco or your favorite cheese.
16. Enjoy!

Nutrition

Calories

1735 cal

Fat

86 g

Carbs

128 g

Protein

119 g

Click Here For Full Nutrition, Exchanges, and My Plate Info