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%

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