Southwest Grilled Chicken Salad

Southwest Grilled Chicken Salad

Tex-mex · 25 min · Chicken · low-carb, high-protein

444 cal 35g protein 22g carbs 24g fat per serving · estimated

Ingredients

  • 1 lb Boneless skinless chicken breast
  • 2, chopped Romaine hearts
  • 1 cup, rinsed Canned black beans
  • 1.5 cups, halved Cherry tomatoes
  • 1, diced Avocado
  • 1/3 cup, crumbled Cotija cheese
  • 1/2 cup Tortilla strips
  • 1/3 cup Chipotle ranch dressing
  • 1 tbsp Taco seasoning

Method

  1. Rub the chicken with taco seasoning.
  2. Grill or pan-sear over medium-high until 165F internal, about 6 minutes per side. Rest 5 minutes, then slice.
  3. Divide the chopped romaine among four plates.
  4. Top with black beans, cherry tomatoes, avocado, and sliced chicken.
  5. Sprinkle with cotija and tortilla strips.
  6. Drizzle with chipotle ranch just before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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