Ingredients
Salad Ingredients
- 8 cups chopped Romaine lettuce
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels
- 1 cup grape tomatoes (chopped)
- 1 cup cheddar cheese
- 2 avocados (diced)
- 1 cup tortilla strips
- 2 chicken breasts
- Salt and Pepper to taste
Dressing Ingredients
- 1/2 cup cilantro
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 1 lime (juiced)
- 1 clove garlic (minced)
- 1 teaspoon sugar
- 1/2 jalapeno (seeds removed)
Instructions
- Grill the Chicken: Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper evenly on both sides. Place them on the grill and cook for about 6 to 7 minutes per side, or until the chicken is cooked through and has visible grill marks.
- Slice the Chicken: Remove the cooked chicken from the grill and let it rest for a few minutes. Then, slice it into 1-inch cubes, ready to be added to the salad.
- Prepare the Dressing: Combine cilantro, sour cream, olive oil, lime juice, minced garlic, sugar, and the deseeded jalapeno in a blender or food processor. Blend everything until the mixture is smooth and creamy.
- Assemble the Salad: Divide 2 cups of chopped romaine lettuce into four bowls. Top each bowl with a quarter of the black beans, corn kernels, chopped grape tomatoes, diced avocado, and tortilla strips. Add the sliced grilled chicken evenly over each salad.
- Serve with Dressing: Drizzle the cilantro lime dressing over each bowl right before serving to maintain the fresh crunch and vibrant flavors.
Notes
- Make sure to remove the seeds from the jalapeno before blending to control the spiciness of the dressing.
- Let the grilled chicken rest for a few minutes before slicing to keep it juicy.
- Add the dressing just before serving to keep the tortilla strips crunchy.
- You can substitute the chicken breasts with grilled shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
- Diet: Low Fat
