Southwest Grilled Chicken Salad
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 25 min · Chicken · low-carb, high-protein
444 cal
35g protein
22g carbs
24g fat
per serving · estimated
Ingredients
- 1/2 lb Boneless skinless chicken breast
- 1, chopped Romaine hearts
- 1/2 cup, rinsed Canned black beans
- 3/4 cup, halved Cherry tomatoes
- 1, diced Avocado
- 1/4 cup, crumbled Cotija cheese
- 1/4 cup Tortilla strips
- 1/4 cup Chipotle ranch dressing
- 1/2 tbsp Taco seasoning
Method (tap to check — screen stays awake)
- Rub the chicken with taco seasoning.
- Grill or pan-sear over medium-high until 165F internal, about 6 minutes per side. Rest 5 minutes, then slice.
- Divide the chopped romaine among four plates.
- Top with black beans, cherry tomatoes, avocado, and sliced chicken.
- Sprinkle with cotija and tortilla strips.
- Drizzle with chipotle ranch just before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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