Rainbow Southwest Salad {with Fire Roasted Poblano, Cilantro & Lime Dressing}
Prep time
Total time
Serves: 4
  • 1 head green leaf lettuce
  • 2 tomatoes, diced
  • 1 carrot, spiralized or julienned
  • 2 ears fresh corn
  • 1 avocado, diced
  • 2 cups blue corn tortilla chips
  • 1 small red onion, thinly sliced
  • 1 large boneless skinless chicken breast, pounded to an even thickness
  • 1 15-ounce can black beans, rinsed & drained (or Black Bean Puree)
  • Fire Roasted Poblano, Cilantro & Lime Dressing (see recipe link in post)
For salad...
  1. If making black bean puree, follow recipe link in post.
  2. Heat grill or grill pan to medium, cook chicken 8-10 minutes per side or until instant read thermometer reads 165 degrees. Remove and allow to rest 5 minutes before slicing.
  3. Boil corn on the cob for 5 minutes. Then fire roast over gas stove burner, grill, or under broiler until slightly charred. Remove kernels from cobs and reserve.
  4. Line a large platter or serving bowl with loose green lettuce leaves.
  5. Arrange ingredients in a rainbow shape in this order: diced tomato, carrot, corn kernels, diced avocado, broken blue corn chips, sliced red onion, sliced grilled chicken, black beans.
For dressing...
  1. Prepare dressing according to recipe link in post.
¼th of this hearty salad with dressing = 10 WW Pts+
Recipe by Lemony Thyme at http://www.lemonythyme.com/rainbow-southwest-salad-with-fire-roasted-poblano-cilantro-lime-dressing/