SOUTHWEST GRILLED CHICKEN SALAD

Southwest Grilled Chicken Salad image

Provided by Sharyn Melting

Categories Salads

Time 30m

Number Of Ingredients 15

1 pkg romaine lettuce head (3 from the package)
3-4 chicken breasts, boneless and skinless
1 can(s) black beans, drained and rinsed well
1/2-3/4 c frozen corn, thawed
1/2-3/4 c pitted black olives, sliced
1 large pepper, red or orange
1-2 avocados (optional)
SIMPLE 2 INGREDIENT DRESSING
1 c mayonnaise
1/2 c salsa, chunky
DRESSING INGREDIENTS
1 c ranch dressing
2-3 tsp taco seasoning mix or other tex-mex/sw seasoning
1 jalapeno peppers, seeded & finely chopped
1 Tbsp lime juice

Steps:

1. For the Dressing: I love both of these dressings with this salad & couldn't decide which one to post - you decide which one to make. Combine ingredients with a whisk until blended & refrigerate until serving.
2. For the Chicken: Brush chicken with canola/olive oil. Season with salt & pepper, sprinkle with SW seasoning or taco seasoning. Grill for 4-5 minutes on each side or until thermometer reads 165 degrees. Remove from grill to cutting board & slice or chop depending on serving style (bowl or platter)
3. For the Salad Prep: Twist off core on the Romaine heads. Rinse leaves and spin dry with a Salad Spinner & tear or cut into pieces.(can also use packaged torn Romaine) Slice olives & dice bell pepper. Remove pit from avocado. Slice or dice for serving.
4. Serving the salad: Bowl or Platter In a large serving BOWL, combine all salad ingredients & pour dressing over to coat or serve the dressing on the side. PLATTER: Layer the avocado, beans, corn, chicken, bell pepper, avocado over the chopped Romaine. Serve the dressing on the side.