Southwest Salad

1. 1

   Grill the chicken breasts on a hot grill about 4-5 minutes on each side. I would advise against marinating, but a little salt and pepper or BBQ sauce can be added to the chicken while grilling. When chicken is done, cut into chunks. Dice tomatoes and set aside to let them drain. Heat a large skillet on Medium High heat. Add Corn. Stir corn occasionally so it doesn't stick to the pan. Heat corn until light brown. Add Black Beans to skillet and mix with the corn, heating only 1 minute longer (you only want the black beans to get warm). Empty Romaine into a large bowl. Add Chicken, Corn and Bean mixture, and tomatoes. Crumble tortilla chips in your hands and add to salad. Drizzle the salad with both Ranch Dressing and BBQ sauce and toss. We prefer a 1/2 and 1/2 ratio, but you can dress to taste. I use a reduced or low-fat ranch because you really don't miss the taste with the mixture of BBQ sauce and it makes the salad a little lighter.

* Per serving · 4 servings · Values may vary.

No additional tips available.