Ingredients
- Grilled chicken breast: 2 cups, sliced
- Black beans: 1 can (15 oz), drained and rinsed
- Corn: 1 cup, fresh or frozen
- Avocado: 1, diced
- Cherry tomatoes: 1 cup, halved
- Red onion: 1/4 cup, finely chopped
- Fresh cilantro: 1/4 cup, chopped
- Chipotle ranch dressing: 1/2 cup
- Salt and pepper: To taste
Instructions
- Grill the chicken by preheating the grill to medium-high heat, seasoning the chicken with salt and pepper, and grilling for 6-7 minutes on each side until cooked through.
- Prepare the vegetables by rinsing the black beans, cutting corn off the cob (if fresh), dicing the avocado, halving the cherry tomatoes, and chopping the red onion and cilantro.
- Assemble the salad by combining the grilled chicken, black beans, corn, avocado, cherry tomatoes, red onion, and cilantro in a large bowl. Toss gently.
- Drizzle the chipotle ranch dressing over the salad, toss again, and adjust seasoning with salt and pepper if needed.
Notes
- Store leftovers in an airtight container for 1-2 days if dressed, or up to 3-4 days if ingredients are stored separately.
- Do not freeze the salad as the texture of vegetables may change.
- For best results, dress the salad just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Southwest Chicken Salad, healthy salad, grilled chicken salad, chipotle ranch dressing