Southwest Grilled Chicken Salad
As much as Jeff and I both love to cook, and love to play around in the kitchen, the weeknights are generally not the nights that either of us are all that motivated to get in there and really dig into it. As such, we have we call our “rotation meals”, the meals that we know are flavorful, good, and easy to throw together after working all day, no matter what mood we may be in when we get home. This Southwest Grilled Chicken Salad has become one our rotation meals, hitting all of the marks, easy to throw together, quick, and crazy flavorful.
When we first moved to Ohio, we lived in a very small apartment that was stocked with the bare minimums. For real. The first few months that we lived there we had an air bed in the bedroom, one in the living room, a coffee table that we found on Craigslist and a a kitchen that we threw together from what we could find at the Walmart down the road from where we were living.
This Southwest Grilled Chicken Salad has become one our rotation meals, hitting all of the marks, easy to throw together, quick, and crazy flavorful.
It was kind of like being in college again.
One of the few things that I loved about that tiny apartment was the fact that it opened into the courtyard of our complex, which was set up for entertaining. There was a table for six just off of our patio, an outdoor sectional around a gas fire pit, a water feature, and best of all, a grill.
Being able to walk out of our back door and feel as though we were walking not out into the courtyard of the apartment complex but rather out into our own back yard and grill like we were used to doing helped get me through the first few months of the upheaval that is moving and living in temporary quarters.
The initial inspiration for this salad came from Ree Drummond, The Pioneer Woman, but has since taken on a life of it’s own in our kitchen, changing often with what we have on hand produce wise on any given day.
Grilled Southwestern Chicken & Salad
- 1 Head Romaine Lettuce
- 1 Packet Taco Seasoning of Choice
- 2 Breasts Chicken
- 1 Avocado
- 4 Ears Sweet Corn
- 1 Bell Pepper
- 1 White or Yellow Onion
- 4 Big Pinches Shredded Cheese
- 1 Jar Salsa of Choice
- 1/2 Cup Ranch Salad Dressing
- Salt & Pepper
- 1 Can Drained Black Beans
- 1 Can Drained Roasted Green Chilis
- Chip Strips (generally found in the salad topping aisle)
Slice veggies, toss with EVOO, Salt, and pepper and set aside.
Use your brain here, and don't salt or oil the avocado, that and the shredded cheese are to be added at the end.
Pat the taco seasoning directly on the chicken, making sure that the chicken is evenly coated.
In a small bowl, mix together the salsa and ranch dressing, adjusting the ratio to taste.
Run your chef's knife though the head of romaine, chunking it up into salad sized bites, set aside in a large bowl.
Once the grill is heated through, grill the veggies, setting aside once done.
Grill chicken, approximately seven minutes on each side until done, tent with tin foil and set aside to rest.
Toss together all veggies, romaine lettuce, avocado, cheese, and dressing.
Slice the chicken breasts to desired thickness, dump into salad and serve!