Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 tablespoon cajun seasoning
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 corn on the cob or 1 cup frozen corn, thawed
- 1 head romaine lettuce, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup diced fresh tomatoes or cherry tomatoes, halved
- 1 avocado, sliced
- 2 green onions, sliced
- cilantro lime dressing or your favorite store-bought dressing
Instructions
- Preheat the grill to medium-high (400°F).
- Pound the chicken breasts to ½ inch thickness. Brush with 2 teaspoons of olive oil and cajun seasoning.
- If using corn cobs, brush with remaining olive oil, season, and grill until lightly charred, rotating occasionally. Cool and cut kernels off the cob.
- Grill the chicken for 6 minutes, flip, and cook for another 6 to 8 minutes until it reaches 165°F. Let it rest for 5 minutes.
- In a large salad bowl, combine romaine lettuce, corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and sliced avocado.
- Slice the grilled chicken and add it to the salad.
- Drizzle with dressing and toss to coat.
Notes
Feel free to use leftover grilled chicken for an even quicker salad.
Adjust the spiciness of the cajun seasoning to your preference.
Enjoy this salad within a few hours for the freshest taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg