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Southwest Salad with Lime Vinaigrette Recipe

Ingredients

• 3 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons 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

Dressing

• 1/4 cup olive oil
• 3 tablespoons fresh lime juice about 1 lime
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons sugar
• 1/4 cup cilantro chopped
• 1 tablespoon  Mesquite Marinade

Instructions

1. Prepare dressing by whisking all ingredients in a small bowl until combined.  Set aside.

2. Preheat grill to medium-high heat. Pound chicken breasts to even thickness. Drizzle with olive oil. Brush corn with olive oil & season with salt.

3. Place chicken on the grill and corn on the grill.  Grill 3-4 minutes per side or until temperature reaches 165 degrees.

4. Allow chicken to rest 5 minutes before slicing. Using a knife, remove kernels from the corn. Slice chicken.

5. Combine all salad ingredients in a large salad bowl.  Toss with dressing and serve.

    

Nutrition Facts

Calories: 616

Fat: 41g

Saturated Fat: 10g

Cholesterol: 83mg

Sodium: 294mg

Potassium: 986mg

Carbohydrates: 33g

Fiber: 8g

Sugar: 5g

Protein: 31g

Vitamin A: 1335%

Vitamin C: 23.3%

Calcium: 281%

Iron: 3.8%

This recipe was featured on BestRecipeFinder.
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