Santa Fe Chicken Salad with Tangy Lime Dressing
Description
This refreshing salad can be a side salad or even a main dish. It's packed with grilled chicken, roasted corn, lettuce, avocado, tomatoes and black beans with a tangy lime dressing.
Ingredients
2 skinless, boneless chicken breasts about 1 1/2 lb.
salt and pepper
3 t. taco seasoning
4 c. romaine lettuce, chopped
2 green onions, white and green parts, sliced
1 c. cherry or grape tomatoes, halved
1/2 c. canned black beans, rinsed and drained
1 large corn cob, husks and silks removed (or 1 c. thawed frozen corn)
1 avocado, peeled, seeded and diced
grated cheese, fresh cilantro, lime wedges, and tortilla strips, optional toppings
Tangy Lime Dressing:
6 T. extra virgin olive oil
4 T. freshly squeezed lime juice
2 t. pure maple syrup (or honey)
2 t. freshly chopped cilantro
salt and freshly ground black pepper, to taste
Directions
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Season chicken with salt and pepper; sprinkle on the taco seasoning. Let stand at room temperature for about 1 hour.
Tangy Lime Dressing:
Place all dressing ingredients in a small jar, cover and shake until combined. Drizzle the desired amount of dressing over the salad and toss to coat. There will probably be some leftover.
Preheat the grill to medium.
Cook the chicken about 8 minutes per side or until internal temperature reaches 165 degrees. Remove from heat; cover loosely with foil; allow to rest for 10 minutes before slicing.
While the chicken is cooking, place the corn on the grill; cook on all sides, turning every 3-4 minutes or until blackened. Remove from heat. Cut the corn off of the cob when cool enough to handle.
Place the lettuce, green onions, tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl; toss gently.
Serve topped with the chicken, dressing, desired toppings and tortilla strips.
4 servings.