Southwest Salad with Lime Vinaigrette
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
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.
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
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