Rainbow Southwest Salad {with Fire Roasted Poblano, Cilantro & Lime Dressing}
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 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)
Instructions
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.
Notes
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/