Southwest Chicken Salad

Recipe View 5 mins Prepare the Avocado Ranch Dressing: In a food processor, combine the avocado, sour cream, mayonnaise, water, lime juice, ranch dressing mix, and salt. Blend until smooth and creamy. (5 minutes)

Recipe View 30 mins Refrigerate the dressing until ready to serve to allow the flavors to meld. (Minimum 30 minutes)

Recipe View 2 mins Marinate the Chicken: Place the chicken breasts in a bowl. Drizzle with olive oil and sprinkle with fajita seasoning. Toss to coat evenly. (2 minutes)

Recipe View 11 mins Grill the Chicken and Corn: Preheat your grill to medium-high heat and lightly oil the grates. Place the marinated chicken and corn on the grill. Grill, turning occasionally, until the corn is tender and the chicken is cooked through. (Approximately 10-12 minutes per side)

Recipe View 1 mins Ensure the chicken reaches an internal temperature of 165°F (74°C).

Recipe View 5 mins Rest and Prepare the Salad: Transfer the grilled chicken and corn to a cutting board. Let the chicken rest for a few minutes before slicing. (5 minutes)

Recipe View 3 mins Cut the kernels off the corn cob. Divide the chopped romaine lettuce, halved grape tomatoes, drained black beans, and sliced red onion between two serving plates.

Recipe View 2 mins Assemble and Serve: Slice the grilled chicken breast and divide it between the two plates. Top with the grilled corn kernels. Drizzle generously with the prepared avocado ranch dressing. Serve immediately.