Tuesday, July 12, 2016

Southwestern Grilled Chicken Salad

My husband and I love salads, especially during the hot summer months. The beauty of this salad is that you can prepare most of the ingredients earlier in the day (while it's still cool), and then simply assemble right before serving.

We enjoy Mexican, Tex-Mex and Southwestern style dishes. One of my favorite seasonings is a chile lime seasoning that I came across a few years ago. And now I have a new favorite seasoning in my spice cabinet from our newest sponsor, Chicken Salt. Their new Lime Chicken Salt was fantastic on the grilled chicken and sprinkled on the sauteed corn. Give it, and their other delicious flavors of Chicken Salt, a try!

Southwestern Grilled Chicken Salad
by Susan W.
Makes 4 entree-sized salads

1 large boneless, skinless chicken breast
Lime Chicken Salt
2-3 hearts of romaine lettuce
1 package grape tomatoes
1 can black beans, rinsed
1 Tablespoon butter
1 cup frozen corn, thawed (or the kernels cut off a fresh ear of corn if it's in season)
2 avocados, diced right before serving
1 lime
1 cup shredded Monterey Jack cheese
Crushed tortilla chips
Your favorite Southwestern style salad dressing (our favorite is Cardini’s Red Jalapeno Caesar)

Fire up your indoor or outdoor grill. Sprinkle Lime Chicken Salt all over both sides of chicken breast. Grill the breast until done. Remove to a plate, cover with foil and let rest for 10 minutes. Slice thinly, sprinkle on a little more of the Lime Chicken Salt to taste, if desired, and refrigerate.

Chop the romaine lettuce and rinse and dry using a salad spinner. Slice in half cross-wise as many grape tomatoes as you desire to add to your salads. Rinse and drain black beans. Refrigerate all until you're ready to assemble the salads. Now it's time to saute your corn...

Melt butter in a skillet over medium-high heat and add corn. Sprinkle in some of the Lime Chicken Salt and saute until the corn starts to turn golden. Remove to a bowl, let cool and refrigerate until it's salad time.

Just before you’re ready to assemble the salads, dice the avocados, squeeze on some lime juice and toss around.

Now you're finally ready for dinner! Divide the romaine between 4 plates. Top romaine with corn, tomatoes, black beans and avocado. Drizzle the desired amount of dressing on top, add the crushed tortilla chips, shredded cheese and chicken. Pour a nice glass of chilled white wine and you're all set!

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