Southwest Chicken Salad
Southwest Chicken Salad recipe
A plateful of fresh & zesty flavor! Southwest Chicken Salad!
Sinfully tasty, virtuously good! This salad is loaded with the flavors of the Southwest. Crisp romaine, earthy black beans, char-smoky BBQ'd corn, sweet cherry tomatoes, sumptuous avocado, delicious cheddar and moist BBQ chicken with a tangy-sweet lime vinaigrette dressing. How can something this fresh, zesty and tasty be good for you!? View the full video for full instructions and commentary.
Recipe makes one serving.
Salad Ingredients:
1 boneless, skin-on chicken breast
4-5 romaine leaves, torn into bite-size pieces
3-4 tbsp's black beans
5-10 cherry tomatoes, halved
1 avocado, sliced
1 cob corn
1-2 stalks of green onion, sliced on the bias
3-5 tbsp's shredded medium cheddar cheese
smoked paprika
salt
pepper
Lime Vinaigrette:
1/8 cup olive oil
1 tbsp apple cider vinegar
1/2 lime
sugar to taste
smoked paprika
salt
pepper
chopped Italian parsley
BBQ instructions:
1. preheat BBQ on high.
2. season chicken with smoked paprika, salt and pepper.
3. turn down BBQ to 1/2 heat and BBQ chicken, skin-side down, for about 7 minutes (watch for flaring).
4. turn chicken and cook for 20-25 minutes longer (more or less depending on chicken weight and thickness).
5. BBQ corn for 5-10 minutes to get a nice char on the corn.
Lime vinaigrette instructions:
1. pour olive oil and apple cider vinegar and juice the lime into a container.
2. add sugar to attain a sweet-tangy balance.
3. add smoked paprika, salt, pepper and chopped Italian parsley to taste.
Plating instructions:
1. arrange romaine lettuce around outside of plate.
2. spoon black beans into middle of plate.
3. sprinkle tomato halves over romaine.
4. arrange avocado slices around edge of plate.
5. cut kernels off corn cob and sprinkle over romaine.
6. scatter green onion over vegetables.
7. shower cheese over vegetables.
8. cut chicken into 1/4-1/2" slices and arrange in the middle of the plate.
9. drizzle lime vinaigrette dressing over the vegetables.