Southwest Grilled Chicken Salad

cheddar cheese

🥗Healthier: feta cheese

💰Cheaper: monterey jack cheese

Feta offers a tangy flavor with fewer calories.

avocado

🥗Healthier: mashed avocado

💰Cheaper: sliced cucumbers

Cucumbers provide crunch with fewer calories.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: croutons

Croutons add crunch at a lower cost.

chicken breast

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Canned chicken is more economical and convenient.

Prepare the salad dressing by combining 3/4 cup of store-bought ranch dressing with 2 teaspoons of southwest chicken taco seasoning, 1 tablespoon of freshly squeezed lime juice, and 1 chopped jalapeno. Stir until well mixed and set aside.

Rinse and pat dry 1 pound of chicken cutlets. Coat both sides with southwest chicken taco seasoning, reserving 2 teaspoons for the dressing.

Grill the seasoned chicken cutlets until cooked through, flipping them halfway. Let them cool before slicing.

Roast about 1 cup of corn on the stovetop. Melt 1/2 tablespoon of butter in a pan until sizzling, then add the corn and cook until slightly browned. Remove from heat.

In a large bowl or platter, combine the torn romaine lettuce, roasted corn, diced red pepper, diced avocado (with reserved lime juice), black beans, olives, and red onion.

Slice the grilled chicken and add it to the salad mixture.

Top the salad with the prepared southwest jalapeno lime ranch dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens