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Southwest Salad with Grilled Chicken
Try this tasty Southwest Salad with Grilled Chicken that is loaded with vegetables. Learn how to use leftovers to make this great dish!
Servings:
2
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Ingredients
US Customary
Metric
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
Calories:
635
kcal
Carbohydrates:
45
g
Protein:
13
g
Fat:
47
g
Saturated Fat:
7
g
Cholesterol:
20
mg
Sodium:
156
mg
Potassium:
939
mg
Fiber:
11
g
Sugar:
21
g
Vitamin A:
2460
IU
Vitamin C:
65.8
mg
Calcium:
58
mg
Iron:
3.1
mg
Author:
Chef Billy Parisi