Grilled Southwestern Chicken Salad

Course Main Course, Poultry, Side Dish

Cuisine American, Southern

Keyword grilled-chicken-salad, grilled-southwestern-chicken-salad

Prep Time 15

Cook Time 10

Resting time 5

Total Time 30

Servings Salads

Calories 638kcal

Author Melissa Sperka

Chicken:
4 6-8 oz boneless skinless chicken breasts
3 Tbsp taco seasoning
2 Tbsp oil
1 Tbsp lime juice
Roasted Corn:
2 cups fresh or frozen corn, thawed
1 small jalapeno pepper seeded and diced
1/2 cup red bell pepper seeded and diced
Salad:
10 cups Spring mix salad greens
2 cups pico de gallo
1 cup thinly sliced red pepper
1 cup black beans drained and rinsed
8 oz sour cream
1 batch Homemade Avocado Lime Dressing
Additional toppings: tortilla strips, crushed Doritos, guacamole, shredded cheese, queso fresco, olives

In a small bowl mix together taco seasoning, oil and lime juice. Rub on all sides of chicken breasts then place into a large plastic storage bag, seal and chill for at least 4 hours or overnight.
Chicken: Brush the grates of a gas grill with oil. Preheat to medium-high. Grill the chicken breasts for 4 minutes per side or until the juices run clear and the chicken reaches an internal temperature of 165°F.
Remove to a platter to allow the chicken to rest for 5 minutes before slicing
Roasted Corn: Preheat the oven to 450°F. Move oven rack to upper third of oven. Use a non stick baking sheet or line with foil, spritzed with cooking spray.
Spread corn on pan with jalapeno and red bell pepper. Spritz lightly with cooking spray. Season with garlic salt and black pepper, toss to combine. Spread in a single layer. (Eyeball amount of seasonings to your taste)
Roast for 15-18 minutes, until the corn begins to caramelize. Remove from the oven to cool slightly.
Assemble: Toss the salad greens with the red pepper slices, tortilla strips, roasted corn, black beans and arrange the sliced chicken on top.
Serve with a side of pico de gallo, and a dollop of sour cream or a drizzle of Avocado Lime Ranch Dressing and your favorite toppings.