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Southwest Grilled Chicken and Vegetable Salad

5 from 1 vote
A flavorful, fresh summer salad full of hearty protein and vegetables.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings2 very large salads
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Ingredients

  • 2 chicken breasts
  • olive oil
  • kosher salt
  • black pepper
  • chili powder
  • cumin
  • 2 ears corn
  • 8-10 bell peppers, mini, sweet
  • 1 red onion, small-medium
  • 1 head lettuce, romaine washed and torn into pieces
  • ⅔ cup black beans, canned washed and drained
  • 1 tomato chopped
  • lime wedges
  • cilantro, chopped
  • Dressing of choice See notes

Instructions

  • Preheat outdoor grill or indoor grill pan. Drizzle chicken with olive oil and sprinkle with salt, pepper, chilli powder, and cumin (eyeball it). Place on grill and cook for about 6 minutes per side, or until internal temperature reaches 165℉.
  • Line a large baking sheet with foil and set corn, bell peppers, and onions on it. Drizzle with olive oil and sprinkle with salt and pepper. Place veggies on grill and turn occasionally until tender.
  • While everything is cooking, fill two large bowls or plates with lettuce. Remove everything from grill and slice chicken. Arrange veggies on top of lettuce with chicken and add black beans and tomato. Serve with desired dressing, and garnish with lime wedges and chopped cilantro.

Notes

  • Here are some of my favorite dressing options:
  • Nutritional information was calculated without dressing.
  • Like most salads, this one is best enjoyed fresh. If you have leftover ingredients, store them separately in airtight containers in the refrigerator and enjoy within 3-5 days for best results.
  • As written this recipe makes two large, dinner-sized salads. Feel free to make smaller salads or store ingredients separately to put together quick lunches during the week.

Nutrition

Serving: 2g, Calories: 526kcal, Carbohydrates: 55g, Protein: 62g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 145mg, Sodium: 311mg, Potassium: 2518mg, Fiber: 17g, Sugar: 18g, Vitamin A: 31522IU, Vitamin C: 177mg, Calcium: 159mg, Iron: 6mg
Course: Main Courses
Cuisine: BBQ, Dinner Salads
Keyword: chicken breast, Southwest Grilled Chicken and Vegetable Salad
Calories: 526kcal
Author: Sara Wells
Cost: $10
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