Description
A vibrant and refreshing salad packed with grilled chicken, beans, corn, and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 pieces Chicken Breast
- 4 cups Romaine Lettuce, chopped
- 1 cup Corn, grilled or canned
- 1 can Black Beans, drained and rinsed
- 1 cup Cherry Tomatoes, halved
- 1 small Red Onion, finely chopped
- 1 Avocado, diced
- ¼ cup Cilantro, chopped
- 2 Limes, juiced
- 1 cup Cheddar Cheese, shredded
- Tortilla Strips, for topping
- 1 cup Dressing of choice
Instructions
- Prepare the Chicken: Season the chicken generously and grill for 6–7 minutes on each side until cooked. Let it rest before slicing.
- Chop the Veggies: Chop romaine, halve cherry tomatoes, and dice avocado. Squeeze lime juice on avocado to prevent browning.
- Prepare the Corn and Beans: If using canned corn and beans, drain and rinse them. Grill fresh corn until golden.
- Mix It All Together: In a large bowl, combine romaine, cherry tomatoes, corn, black beans, red onion, and cilantro.
- Slice the Chicken: Cut the rested chicken into strips or pieces.
- Assemble the Salad: Layer chicken, avocado, cheese, and tortilla strips on top of the mixed veggies, and drizzle with dressing.
- Serve with Style: Present in individual bowls or a large platter, garnished with lime wedges.
Notes
Great for meal prep; keep avocado separate until serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salad, chicken salad, Santa Fe salad, summer recipe, healthy dinner