Grilled Southwestern Chicken & Salad

Course Grilling, Main Course
Cuisine Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2


  • 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
  • EVOO
  • Salt & Pepper
  • 1 Can Drained Black Beans
  • 1 Can Drained Roasted Green Chilis
  • Chip Strips (generally found in the salad topping aisle)


  1. 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.

  2. Pat the taco seasoning directly on the chicken, making sure that the chicken is evenly coated. 

  3. In a small bowl, mix together the salsa and ranch dressing, adjusting the ratio to taste. 

  4. Run your chef's knife though the head of romaine, chunking it up into salad sized bites, set aside in a large bowl. 

  5. Once the grill is heated through, grill the veggies, setting aside once done. 

  6. Grill chicken, approximately seven minutes on each side until done, tent with tin foil and set aside to rest.  

  7. Toss together all veggies, romaine lettuce, avocado, cheese, and dressing. 

  8. Slice the chicken breasts to desired thickness, dump into salad and serve!