SOUTHWEST CHICKEN SALAD WITH ROASTED CORN AND PEPPERS
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SOUTHWEST CHICKEN SALAD WITH ROASTED CORN AND PEPPERS
0 Reviews
In the fresh meat case
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Prep Time: 25 min
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Cook Time: 8 min
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Serves 4
In the fresh meat case
Ingredients
1 cup frozen sweet corn
2 bell peppers (any color), seeded and sliced
2 tbsps. vegetable oil
2 to 3 heads romaine lettuce, cleaned and chopped
1 15-oz. can black beans, drained and rinsed
1/2 red onion, diced
1 large tomato, seeded and diced
1/4 cup cilantro-lime dressing
Fresh lime wedges (optional)
Preheat oven to 450 degrees F. Grease a sheet tray and add corn and peppers. Drizzle oil over top. Mix to combine. Place tray in oven and cook for 6-8 minutes, or until corn and peppers begin to lightly char.
TIP To warm chicken, combine with corn and peppers and roast during this step.
Set pan aside to cool. When corn and peppers reach room temperature, add them, along with lettuce, beans, onion, tomato, and dressing, to a large bowl and mix together.
Portion salad evenly into 4 serving bowls and garnish with lime wedges, if desired. Serve and enjoy!
SOUTHWEST CHICKEN SALAD WITH ROASTED CORN AND PEPPERS
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