- 1
- 10 mins
- 18 mins
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
- 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.
Preparation
Step 1
Directions
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.