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Rainbow Southwest Salad

Rainbow Southwest Salad {with Fire Roasted Poblano, Cilantro & Lime Dressing}

Libby with Lemony Thyme
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 head green leaf lettuce
  • 2 to matoes diced
  • 1 carrot spiralized or julienned
  • 2 ears fresh corn
  • 1 avocado diced
  • 2 cups blue corn tortilla chips
  • 1 small red onion thinly sliced
  • 1 large boneless skinless chicken breast pounded to an even thickness
  • 1 15- ounce can black beans rinsed & drained (or Black Bean Puree)
  • Fire Roasted Poblano Cilantro & Lime Dressing (see recipe link in post)

Instructions
 

For salad...

  • If making black bean puree, follow recipe link in post.
  • Heat grill or grill pan to medium, cook chicken 8-10 minutes per side or until instant read thermometer reads 165 degrees. Remove and allow to rest 5 minutes before slicing.
  • Boil corn on the cob for 5 minutes. Then fire roast over gas stove burner, grill, or under broiler until slightly charred. Remove kernels from cobs and reserve.
  • Line a large platter or serving bowl with loose green lettuce leaves.
  • Arrange ingredients in a rainbow shape in this order: diced tomato, carrot, corn kernels, diced avocado, broken blue corn chips, sliced red onion, sliced grilled chicken, black beans.

For dressing...

  • Prepare dressing according to recipe link in post.

Notes

1/4th of this hearty salad with dressing = 10 WW Pts+