Southwestern Grilled Chicken Salad

By KSmitherman

Ingredients

• 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

Details

Adapted from recipes.prevention.com

Preparation

Step 1

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.