Grilled Chicken Southwest Salad with Cumin Lime Vinaigrette

🧂 Ingredients

• 2 large boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• ½ teaspoon ancho chili powder
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 10 ounces romaine lettuce

  torn into bite-size pieces
• 1 cup canned black beans

  drained and rinsed
• 2 cups halved cherry tomatoes
• 1 large red bell pepper

  cut into 1/4″ slices
• 2 cups lightly cooked or raw sweet corn kernels
• 1 cup shredded cheddar cheese
• ¼ c. extra virgin olive oil
• 3 tablespoons cider vinegar
• 2 teaspoons grated lime peel
• 1 tablespoon fresh lime juice
• ½ teaspoon honey
• 2 teaspoons chopped cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ⅛ teaspoon ground cayenne pepper
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• 1 For the salad: Preheat grill to medium-high heat. Make sure your grill grates
  are clean.
• 2 Coat chicken with a tablespoon of olive oil. In a small bowl, combine chili
  powder, cumin, salt, and pepper. Sprinkle chicken evenly with this mixture.
• 3 Grill chicken until done, then remove to a plate to cool. Once cooled, slice
  into strips.
• 4 Spread the lettuce on a large serving platter. Arrange black beans, cherry
  tomatoes, red bell pepper, sweet corn, cheese, and chicken over the lettuce.
• 5 For the vinaigrette: Combine all ingredients in a small bowl with a wire whisk
  until well blended. Makes about 1 cup.
• 6 To serve: Serve with guacamole, your favorite tortilla chips or grilled/toasted
  soft tortillas, pickled red onions
  [https://www.afarmgirlsdabbles.com/pickled-red-onions-quick-and-easy-recipe/],
  and fresh lime wedges for squeezing over the top.

Nutrition Info