Southwestern Grilled Chicken Salad

1. 1

   Assemble all the ingredients.

2. 2

   In a food processor, combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt. Blend until smooth, then refrigerate until needed.

3. 3

   Place the chicken in a bowl, add olive oil and fajita seasoning, and toss until evenly coated.

4. 4

   Preheat a grill to medium-high and lightly oil the grate. Place the chicken and corn on the grill; cook, turning once, until the corn is tender and the chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should register 165 degrees F (74 degrees C). Move them to a cutting board.

5. 5

   Split the romaine, tomatoes, black beans, and onions between two serving plates. Cut the corn off the cob and divide it between the two plates.

6. 6

   Slice the chicken breast and divide it between the 2 plates. Drizzle each salad with the avocado dressing to serve.

• Calories 1105.96 kcal High
• Protein 123.86 g Good Source
• Carbs 67.66 g Moderate
• Total Fat 39.56 g High
• Saturated Fat 7.57 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 305.64 mg High
• Sodium 705.86 mg High
• Fiber 19.24 g Good Source
• Sugar 7.57 g Moderate
• Added Sugar 0.86 g Low Source
• Calcium 213.99 mg Moderate
• Iron 7.78 mg Good Source
• Potassium 1091.8 mg Good Source
• Vitamin A 155.2 mcg_rae Moderate
• Vitamin C 33.72 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅