Southwest Salad with Lime Vinaigrette

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Holly Nilsson
Course Main Course
Cuisine Tex Mex
A delicious blend of our favorite Tex-Mex flavors tossed in a simple lime vinaigrette!


  • 3 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 tablespoons McCormick® Grill Mates® Applewood Rub
  • 1 corn on the cob
  • 1/2 cup black beans drained and rinsed
  • 1 avocado sliced
  • 1 cup cheddar cheese grated
  • 1 cup cooked quinoa
  • 1 head romaine lettuce
  • 1 cup cherry tomatoes halved
  • 4 green onions sliced


  • Prepare dressing by whisking all ingredients in a small bowl until combined.  Set aside.
  • Preheat grill to medium-high heat. Pound chicken breasts to even thickness. Drizzle with olive oil. Brush corn with olive oil & season with salt.
  • Place chicken on the grill and corn on the grill.  Grill 3-4 minutes per side or until temperature reaches 165 degrees.  
  • Allow chicken to rest 5 minutes before slicing. Using a knife, remove kernels from the corn. Slice chicken.
  • Combine all salad ingredients in a large salad bowl.  Toss with dressing and serve.

Nutrition Information

Calories: 616, Carbohydrates: 33g, Protein: 31g, Fat: 41g, Saturated Fat: 10g, Cholesterol: 83mg, Sodium: 294mg, Potassium: 986mg, Fiber: 8g, Sugar: 5g, Vitamin A: 1335IU, Vitamin C: 23.3mg, Calcium: 281mg, Iron: 3.8mg