Ingredients
4
4 servings
- •1 lime, juiced
- •2 tablespoons olive oil
- •½ teaspoon chili powder
- •½ teaspoon cumin
- •salt and ground black pepper to taste
- •2 large skinless, boneless chicken breasts
- •4 cups torn romaine lettuce
- •2 cups mixed baby greens
- •2 cups corn kernels
- •1 cup shredded sharp Cheddar cheese
- •½ cup canned black beans, rinsed
- •½ cucumber, diced
- •½ cup ranch dressing
- •¾ cup chunky salsa
- •1 tablespoon finely chopped cilantro
- •1 cup crushed taco chips
Instructions
- Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
- Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
- Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 612
- Carbohydrate: 35g
- Fat: 37g
- Fiber: 7g
- Protein: 38g
- Sugar: 7g
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