Southwest Salad Tex-Mex (Printable Version)
Vibrant summer dish combining grilled chicken, black beans, corn and avocado with a zesty taco-seasoned ranch dressing.
# Ingredients:
→ Chicken
01 -
1 pound boneless skinless chicken breast
02 -
½ teaspoon sea salt
03 -
½ teaspoon pepper
04 -
1 Tablespoon olive oil for pan
→ Salad Base
05 -
2 hearts romaine lettuce, chopped (about 8 cups packed)
06 -
1 cup roasted corn kernels
07 -
15.5-ounce can black beans, drained and rinsed
08 -
1 cup grape tomatoes, halved
09 -
1 cup red bell pepper, diced
10 -
1 medium avocado, diced (about 1 cup)
11 -
⅓ cup shredded Mexican cheese blend
12 -
¼ cup cilantro, chopped
13 -
¼ cup tortilla strips (optional)
→ Dressing
14 -
½ cup ranch dressing, homemade or bottled
15 -
2 ½ teaspoons taco seasoning
# Steps:
01 -
Heat a cast iron skillet over medium heat.
02 -
Place chicken breasts into a resealable bag and use a mallet or rolling pin to pound them to ½-inch thickness. Pat dry and season both sides with salt and pepper.
03 -
Add olive oil to the hot pan and cook chicken for about 7 minutes on each side until internal temperature reaches 165°F (74°C).
04 -
Transfer cooked chicken to a plate, cover with foil, and let it rest.
05 -
Chop romaine lettuce and place it in a large serving bowl. Arrange corn, black beans, tomatoes, red bell pepper, avocado, and shredded cheese around the perimeter of the bowl.
06 -
Cut chicken into ½-inch cubes and add to the center of the bowl. Sprinkle with chopped cilantro and tortilla strips. In a measuring cup, combine ranch dressing with taco seasoning and whisk.
07 -
Drizzle dressing over the salad, toss gently, and serve immediately.
# Notes:
01 -
Ensure chicken reaches an internal temperature of 165°F (74°C) to prevent undercooking.
02 -
Toss salad just before serving to keep the ingredients fresh and crisp.