Description
A bold, vibrant salad featuring juicy grilled chicken, crisp romaine, sweet corn, and hearty black beans, topped with crunchy tortilla strips and finished with a creamy Southwest dressing. This salad is easy to assemble, packed with protein, and full of Tex-Mex flavor.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
6 cups chopped romaine lettuce
1 cup corn kernels (fresh, canned, or frozen and thawed)
1 cup canned black beans, rinsed and drained
1 cup cherry tomatoes, halved
1/2 cup tortilla strips
1/3 cup Southwest or chipotle ranch dressing
Instructions
- Rub chicken breasts with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper.
- Grill chicken over medium-high heat for 6-7 minutes per side or until fully cooked. Let rest, then slice.
- In a large bowl or on plates, layer chopped romaine lettuce as the base.
- Add corn, black beans, cherry tomatoes, and tortilla strips evenly over the lettuce.
- Top with sliced grilled chicken.
- Drizzle with Southwest dressing and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner