Southwest Salad with Lime Vinaigrette
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
616 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Southwest Salad with Lime Vinaigrette
Description
This Southwest Salad layers flavors and textures starting with chicken breasts seasoned with applewood rub and grilled alongside corn on the cob. The corn is then removed from the cob to add sweetness and crunch. The salad base includes cooked quinoa, chopped romaine, avocado slices, tomatoes, black beans, cheddar cheese, and green onions.
The lime vinaigrette combines fresh lime juice, apple cider vinegar, a touch of granulated sugar, chopped cilantro, and mesquite marinade to impart a bright, tangy, and slightly smoky flavor that ties the salad together. The grilled chicken adds a savory protein element, while the other ingredients provide freshness, creaminess, and fiber.
This salad works well as a main course or a side and benefits from grilling the chicken and corn freshly to get the characteristic char and smoky notes. The combination of legumes, cheese, and grains delivers a filling and balanced meal option.
Ingredients
- 3 chicken breast boneless skinless
- 2 tablespoons olive oil
- 3 tablespoons chicken seasoning such as McCormick® Grill Mates® Applewood Rub
- 1 corn on the cob
- ½ cup black beans drained and rinsed, canned
- 1 avocado sliced
- 1 cup cheddar cheese shredded
- 1 cup quinoa cooked
- 1 head romaine lettuce
- 1 cup cherry tomato halved
- 4 green onions sliced
Dressing
- ¼ cup olive oil
- 3 tablespoons lime juice about 1 lime, fresh
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons granulated sugar
- ¼ cup cilantro chopped, fresh
- 1 tablespoon mesquite marinade McCormick® Grill Mates® brand
Instructions
- Prepare dressing by whisking all ingredients in a small bowl until combined. Set aside.
- Preheat grill to medium-high heat. Pound chicken breasts to even thickness. Drizzle with olive oil and season with McCormick® Grill Mates® Applewood Rub. Brush corn with olive oil & season with salt.
- Place chicken on the grill and corn on the grill. Grill 3-4 minutes per side or until temperature reaches 165 degrees.
- Allow chicken to rest 5 minutes before slicing. Using a knife, remove kernels from the corn. Slice chicken.
- Combine all salad ingredients in a large salad bowl. Toss with dressing and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616 | 31% |
| Carbohydrates | 33g | 11% |
| Protein | 31g | 62% |
| Fat | 41g | 63% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 294mg | 12% |
| Potassium | 986mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 281mg | 28% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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