Romaine is topped with grilled chicken corn beans tomatoes and onions and drizzled with a creamy avocado ranch dressing This is one hearty salad that hits the spot all year around
Prep Time
30 mins
Dificult
Medium
Servings
2
Ingredients
Instructions
Combine avocado
sour cream
mayonnaise
water
lime juice
ranch seasoning
and salt in a food processor. Blend until smooth. Refrigerate until ready to use.
Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.
Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill
turning once
until corn is tender and chicken is no longer pink in the center and juices run clear
about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.
Divide romaine
tomatoes
black beans
and onions between two serving plates. Cut corn off the cob; divide between the two plates.
Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.
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