Thanks to my friend Stefanie, I now have a new favorite salad. She introduced me to this simple yet satisfying meal that is now a staple on my weekly menu. It’s simple, healthy and delicious, and I love that the ingredients are ones I almost always have on hand.
Recipe: Southwest Salad
- 2-4 boneless, skinless chicken breasts
- ½ cup marinade (I like KC Masterpiece Honey Teriyaki, but use whatever you like)
- 1 head iceberg lettuce
- 5-10 cherry tomatoes, cut in quarters
- 1 can black beans, rinsed
- 1 cup sweet, white corn
- ¼ cup queso fresco or other Mexican cheese, crumbled
- ½ cup pineapple salsa
- ½ cup guacamole (or 1 sliced avocado)
- ½ cup fat-free sour cream
- Tortilla chips
- Paul Newman’s Light Sun Dried Tomato salad dressing
- Rinse chicken breasts and pat dry with a paper towel. Baste chicken with marinade and cook on outdoor grill.
- Shred lettuce and distribute in 4 salad bowls. Sprinkle corn, beans, tomatoes and queso fresco over lettuce. Shred or slice cooked chicken and place atop lettuce.
- Dollop salsa, guacamole, and sour cream on salad. Crumble a few tortilla chips over each salad, and then add salad dressing.