Description
A fresh, filling southwest chicken salad with grilled chicken, caramelized corn, black beans, and a creamy taco dressing. It’s one of those easy dinners that actually satisfies — and gets eaten without complaints.
Ingredients
For the salad
- 1 head romaine lettuce, chopped
- 1 can black beans, drained and rinsed
- 1 bag frozen corn
- 2 tablespoons butter
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 1-2 avocados, sliced
- tortilla chips
For the chicken
- 1-1.5 lbs chicken breasts or thighs
- 1 tablespoon avocado oil
- 2 tablespoons taco seasoning
For the dressing
Instructions
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Add butter to a pan over medium heat. Add the frozen corn and give it a quick stir so it gets coated in the butter, then let it cook for a few minutes so it can get some color. Stir and keep cooking until lightly caramelized — that’s where the flavor comes in. Season with salt and pepper.
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Rub the chicken with avocado oil and taco seasoning. Grill over medium-high heat until cooked through and lightly charred, about 5–7 minutes per side depending on thickness. Let it rest, then chop.
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Chop the romaine, dice the bell pepper, thinly slice the red onion, and slice the avocado.
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In a large bowl, combine the lettuce, beans, corn, bell pepper, and onion. Add the chopped chicken and avocado.
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Drizzle with taco dressing and toss lightly, or let everyone build their own bowls. Finish with tortilla chips right before serving so they stay crunchy — that little bit of crunch makes the whole thing.
Notes
- I almost always use thighs here — they stay juicier and take on the seasoning better
- Let the corn sit in the pan long enough to caramelize — that’s where the flavor comes from
- Add tortilla chips right before serving so they stay crunchy
- Great served with salsa or hot sauce on the side
- Perfect for build-your-own bowls
- This is an easy way to stretch a smaller amount of chicken into a full, satisfying meal
- Prep Time: 20 minutes
- Cook Time: 15 minutes