Name: Southwest Chicken Salad
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Avocado - peeled, pitted, and chopped - 1; Sour cream - ¼ cup; Mayonnaise - 1 tablespoon; Water - 1 tablespoon; Freshly squeezed lime juice - 2 tablespoons; Ranch dressing mix - ½ (1 ounce) packet; Salt - ½ teaspoon; Skinless, boneless chicken breast halves - 2 (6 ounce); Olive oil - 1 tablespoon; Fajita seasoning - 1 ½ tablespoons; Corn, husk and silk removed - 1 medium ear; Romaine lettuce, chopped - 1 medium head; Halved grape tomatoes - ½ cup; Black beans, rinsed and drained - 1 (15 ounce) can; Red onion, sliced into petals - ½ small

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Southwest Chicken Salad

1. Avocado - peeled, pitted, and chopped - 1

2. Sour cream - ¼ cup

3. Mayonnaise - 1 tablespoon

4. Water - 1 tablespoon

5. Freshly squeezed lime juice - 2 tablespoons

6. Ranch dressing mix - ½ (1 ounce) packet

7. Salt - ½ teaspoon

8. Skinless, boneless chicken breast halves - 2 (6 ounce)

9. Olive oil - 1 tablespoon

10. Fajita seasoning - 1 ½ tablespoons

11. Corn, husk and silk removed - 1 medium ear

12. Romaine lettuce, chopped - 1 medium head

13. Halved grape tomatoes - ½ cup

14. Black beans, rinsed and drained - 1 (15 ounce) can

15. Red onion, sliced into petals - ½ small

How to cook deliciously - Southwest Chicken Salad

1. Stage

Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use.

2. Stage

Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.

3. Stage

Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.

4. Stage

Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates.

5. Stage

Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.