Description
A hearty, fresh salad with grilled chicken, black beans, sweet corn, and juicy tomatoes, tossed with creamy avocado ranch dressing—ready in 30 minutes.
Ingredients
Scale
- 1 avocado, chopped
- ¼ cup sour cream
- 1 tbsp mayonnaise
- 1 tbsp water (plus more if needed)
- 2 tbsp lime juice
- ½ packet ranch dressing mix (about 1/2 oz)
- ½ tsp salt
- 2 (6 oz) boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1½ tbsp fajita seasoning
- 1 medium ear corn, husked
- 1 head romaine lettuce, chopped
- ½ cup grape tomatoes, halved
- 1 (15 oz) can black beans, rinsed and drained
- ½ small red onion, sliced
Instructions
- Blend all dressing ingredients in a food processor until smooth. Chill until serving.
- Toss chicken with olive oil and fajita seasoning. Grill chicken and corn over medium-high heat until chicken is cooked through and corn is tender, about 10 minutes per side. Slice chicken and cut kernels from corn.
- Divide lettuce, black beans, tomatoes, onion, and corn between two plates. Top with sliced chicken.
- Drizzle with avocado ranch dressing and enjoy!
Notes
Add cheese or tortilla strips for extra flavor and crunch. Thin dressing with more water or lime juice if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilled
- Cuisine: Southwest
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 5g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 95mg