For extra flavor, marinate the chicken for at least 30 minutes before grilling. Add a sprinkle of crumbled cotija cheese or a dollop of Greek yogurt for added tang. Customize the salad with your favorite toppings, such as bell peppers, jalapenos, or cucumbers. If you don't have a grill, you can pan-sear the chicken and boil the corn.
Southwest Chicken Salad
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING2 People
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VIEWS15
Experience the vibrant flavors of the Southwest with this hearty and refreshing salad. Grilled chicken and sweet corn complement the crisp romaine, while a creamy avocado ranch dressing ties it all together for a truly satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate71 g
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Cholesterol114 mg
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Fiber27 g
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Protein59 g
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Saturated Fat9 g
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Sodium2305 mg
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Avocado Ranch Dressing: In a food processor, combine the avocado, sour cream, mayonnaise, water, lime juice, ranch dressing mix, and salt. Blend until smooth and creamy. (5 minutes)
02
Step
30 mins
Refrigerate the dressing until ready to serve to allow the flavors to meld. (Minimum 30 minutes)
03
Step
2 mins
Marinate the Chicken: Place the chicken breasts in a bowl. Drizzle with olive oil and sprinkle with fajita seasoning. Toss to coat evenly. (2 minutes)
04
Step
11 mins
Grill the Chicken and Corn: Preheat your grill to medium-high heat and lightly oil the grates. Place the marinated chicken and corn on the grill. Grill, turning occasionally, until the corn is tender and the chicken is cooked through. (Approximately 10-12 minutes per side)
05
Step
1 mins
Ensure the chicken reaches an internal temperature of 165°F (74°C).
06
Step
5 mins
Rest and Prepare the Salad: Transfer the grilled chicken and corn to a cutting board. Let the chicken rest for a few minutes before slicing. (5 minutes)
07
Step
3 mins
Cut the kernels off the corn cob. Divide the chopped romaine lettuce, halved grape tomatoes, drained black beans, and sliced red onion between two serving plates.
08
Step
2 mins
Assemble and Serve: Slice the grilled chicken breast and divide it between the two plates. Top with the grilled corn kernels. Drizzle generously with the prepared avocado ranch dressing. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Karl Runte
Jul 1, 2025This salad is amazing! The avocado ranch dressing is so creamy and flavorful.
Laverna Dibbert
Jun 18, 2025The grilled corn adds such a nice sweetness to the salad. Highly recommend!
Nasir Nader
Jun 14, 2025I added a little bit of chili powder to the chicken marinade for an extra kick. It was delicious!
Laurel Marks
May 11, 2025I love how easy this recipe is to follow. It's become a weeknight staple in our house.