Southwest Chicken Salad

If you're looking to lighten up your meals with less meat, this main dish salad fits the bill. It's just the right balance of meat, vegetables and beans tossed with a sweet 'n smoky vinaigrette.
15m
PREP TIME
15m
COOK TIME
329
CALORIES
13
INGREDIENTS

Servings: 6

Ingredients

  • Step1
  • 1 teaspoon Lawry's® Casero Chili Powder
  • 1 teaspoon Lawry's® Casero Granulated Garlic
  • 1 teaspoon Lawry's® Casero Onion Powder
  • 1/2 teaspoon Lawry's® Casero Paprika
  • 1/2 teaspoon salt
  • 1 pound boneless skinless chicken breasts
  • 1/4 cup plus 2 tablespoons oil, divided
  • 2 tablespoons lime juice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 1 cup frozen corn, thawed
  • 1/3 cup chopped red onion
  • 1 package (10 ounces) Romaine lettuce, leaves torn

INSTRUCTIONS

  • 1 Mix spices and salt in small bowl. Set aside. Brush chicken with 1 tablespoon of the oil. Sprinkle with 1 teaspoon of the spice mixture. Reserve remaining spice mixture.
  • 2 Grill over medium heat 6 to 8 minutes per side or until cooked through. Let rest 5 minutes. Cut chicken into thin strips.
  • 3 Mix remaining 1/4 cup oil, lime juice and remaining spice mixture in large bowl. Add chicken, beans, tomatoes, corn and onion; toss until well coated. Divide romaine among 6 serving plates. Top with chicken mixture.

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NUTRITION INFORMATION

(per Serving)

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