Cooked - Grilled Chicken Southwest Salad With Cumin Lime Vinaigrette

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Grilled Chicken Southwest Salad With Cumin Lime Vinaigrette

6.0

2 large boneless skinless chicken breasts

1 tablespoon extra virgin olive oil

½ teaspoon ancho chili powder

½ teaspoon ground cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

10 ounces romaine lettuce (torn into bite-size pieces)

1 cup canned black beans (drained and rinsed)

2 cups halved cherry tomatoes

1 large red bell pepper (cut into ¼″ slices)

2 cups lightly cooked or raw sweet corn kernels

1 cup shredded cheddar cheese

¼ c. extra virgin olive oil

3 tablespoons cider vinegar

2 teaspoons grated lime peel

1 tablespoon fresh lime juice

½ teaspoon honey

2 teaspoons chopped cilantro leaves

1 teaspoon ground cumin

1 teaspoon Dijon mustard

½ teaspoon garlic powder

⅛ teaspoon ground cayenne pepper

½ teaspoon kosher salt

¼ teaspoon ground black pepper

For the salad: Preheat grill to medium-high heat. Make sure your grill grates are clean.
Coat chicken with a tablespoon of olive oil. In a small bowl, combine chili powder, cumin, salt, and pepper. Sprinkle chicken evenly with this mixture.
Grill chicken until done, then remove to a plate to cool. Once cooled, slice into strips.
Spread the lettuce on a large serving platter. Arrange black beans, cherry tomatoes, red bell pepper, sweet corn, cheese, and chicken over the lettuce.
For the vinaigrette: Combine all ingredients in a small bowl with a wire whisk until well blended. Makes about 1 cup.
To serve: Serve with guacamole, your favorite tortilla chips or grilled/toasted soft tortillas, pickled red onions, and fresh lime wedges for squeezing over the top.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineSouthwestern

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 73 weeks ago

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