Southwest Salad with Grilled Chicken
Published May 5, 2014. This post may contain affiliate links. Please read my disclosure policy.
So what do you do when you have a ton of leftover southwest rubbed and grilled chicken? You make a salad of course! Really this dish was just about utilizing some more leftovers to carry over the cooked southwest chicken. The only thing I had to do was literally open up a can of black beans and cook some frozen corn. From there it’s all about assembly which is putting a bunch of ingredients in a bowl and forgetting about it. Oh and also I may have made a honey-lime vinaigrette. You know I can’t help myself and I always have to put my little culinary twists even on the simplest of dishes. So if you made my last dish, then I think it’s a no brainer to make this Southwest Salad with Grilled Chicken for your next meal.
Simple, refreshing and delicious!
The vinaigrette was the bomb!
One last shot 🙂
Southwest Salad with Grilled Chicken
Ingredients
For the Salad:
- 1 cup of chopped leftover grilled chicken
- 2 cups of spring mix lettuce
- 2 cups of chopped iceberg lettuce
- 1/2 cup of diced cucumbers
- 1/2 cup of cooked corn kernels
- 1/2 cup of diced tomatoes
- 1/2 cup of rinsed black beans
- 1/2 cup of small diced avocados
- 1/3 cup of sliced green onions
- 1/2 cup of sliced red bell pepper
- Kosher salt and fresh cracked pepper to taste
For the Vinaigrette:
- 1/4 cup of balsamic vinegar
- juice of 1 lime
- 1 tablespoon of honey
- 1 teaspoon of dijon mustard
- 1/3 cup of olive oil
- Kosher salt and fresh cracked pepper to taste
Instructions
- In a small bowl whisk together vinegar, lime juice, honey, mustard, olive oil salt and pepper and set aside.
- In a large bowl toss together all of the salad ingredients and season with salt and pepper. Dress the salad with the vinaigrette and serve.
Nutrition
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