Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 tablespoon cajun seasoning
- 1 tablespoon olive oil divided
- salt and pepper to taste
- 2 corn on the cob or 1 cup frozen corn, thawed
- 1 head romaine lettuce or two romaine hearts, chopped
- 1 cup canned black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup diced fresh tomatoes or cherry tomatoes, halved
- 1 avocado sliced
- 2 green onions sliced
- cilantro lime dressing or your favorite store-bought dressing, see notes
Instructions
- Preheat the grill to medium-high (400°F).
- Pound the chicken breasts to ½ inch thickness. Brush with 2 teaspoons of olive oil and cajun seasoning.
- If using corn cobs, brush lightly with remaining olive oil, season with salt and pepper, and grill until lightly charred. Cool and cut kernels off the cob.
- Grill chicken for 6 minutes, flip, and cook for an additional 6 to 8 minutes until fully cooked (165°F). Remove and let rest for 5 minutes.
- In a large bowl, add romaine lettuce, corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and avocado.
- Slice the grilled chicken and place on top of the salad.
- Drizzle with dressing and toss to coat.
Notes
Feel free to substitute chicken with grilled shrimp or tofu for a different protein option.
The salad can be assembled ahead of time, but it’s best to add dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 salad
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg