This southwest-style salad features many veggies currently in their prime season including fresh corn on the cob.
6
Servings
15
Ingredients
1
Comments
Ingredients
- 1 pound Chicken, Boneless Breasts
- 1 ounce Taco Seasoning
- 2 tablespoons Olive Oil
- 2 cups Cherry Tomatoes
- ⅓ cups dice Bell Pepper, Orange
- ⅓ cups dice Bell Pepper, Red
- ⅓ cups dice Bell Pepper, Green
- ½ cups dice Onion, Red
- 1 cup Corn, Frozen
- 15 ounces drain and rinse Black Beans, Canned
- 1 cup chop Cilantro, Fresh
- 1 cup Ranch Dressing
- 1 ⅔ tablespoons juice Lime
- 1 tablespoon seed and dice Jalapeño
- 12 cups Lettuce, Salad Mix
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Grill
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place chicken, taco seasoning, and oil in a Ziploc bag or container, and coat well.
- 2188334 Upgrade to a paid membership 33574 to unlock all instructions 11987
- 2060470 Upgrade to a paid membership 41676 to unlock all instructions 19131
- 678188 Upgrade to a paid membership 43119 to unlock all instructions 10569
- 334251 Upgrade to a paid membership 83517 to unlock all instructions 21424
- 1000565 Upgrade to a paid membership 37151 to unlock all instructions 34857
- 2076273 Upgrade to a paid membership 1018 to unlock all instructions 98011
- 1757723 Upgrade to a paid membership 66921 to unlock all instructions 3421
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4703667 Upgrade to a paid membership 79734 to unlock all instructions 60074
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Grill Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place chicken, taco seasoning, and oil in a Ziploc bag or container, and coat well.
- Cook on a hot grill about 10 minutes, or until done.
- Meanwhile, assemble salad by mixing tomatoes, peppers, onions, corn, and beans in a large bowl.
- Prepare cilantro lime dressing by placing cilantro, ranch, lime juice, and jalapeno in a blender or food processor. Pulse until cilantro and pepper are very finely chopped and all are mixed well.
- Slice chicken.
- Serve salad with grilled chicken and cilantro lime dressing.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 5 oz chicken Amount Per Serving
- 1 cup salad
- 2 cups lettuce
- Calories
- 394
- Total Fat
- 23g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 68mg
- Sodium
- 1028mg
- Total Carbohydrates
- 27g
- Fiber
- 6g
- Sugar
- 7g
- Protein
- 23g
- WW Freestyle
- 7
1 Comment
Join the discussionThis looks fantastic…I will have to try it! Thanks!!