Southwest Salad With Grilled Chicken

Here is a fresh and wonderful salad that is quite filling. There are a few steps when making this dish, but it is well worth the wait. There are several things you can do to prep beforehand so you are able to just throw it together when everyone gets home.

Chicken Marinade

2 chicken breasts, cut into chunks

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

dash of Worcestershire sauce

1/4 teaspoon southwest seasoning mix (if you have it. Substitute with paprika and a sprinkle of cayenne pepper)

salt and pepper to taste

Mix all ingredients in a medium-sized bowl with a whisk and add the chicken chunks. Marinate for up to 24 hours. If you have a skillet made for the grill, then throw it on there over medium heat (around 375-400 degrees). If not, simply cook over the stovetop

Basic Pico de Gallo

1 tomato, chopped

1/2 onion, chopped

1/2 jalapeno, seeded and diced

a handful of cilantro

1/2 teaspoon garlic powder

salt and pepper to taste

Mix all ingredients in a small bowl and set aside.

Veggie and Rice Mixture

1 cup rice of choice (my favorite is Basmati)

1 can black beans

1 can sweet corn kernels (with or without salt)

1 onion, finely chopped

1 bell pepper, finely chopped

1 tablespoon olive oil

1 teaspoon garlic powder

salt and pepper to taste

Cook the rice as directed on the package and set aside. Remember to season the water. In a medium-sized saute pan over medium heat, add the olive oil and saute the onion and bell pepper. Sprinkle a little salt over the mixture to make it sweat. Once cooked through, add the black beans, corn, and seasoning. Turn the heat down a little and stir until warmed through. Fluff the cooked rice with a fork. Take the saute pan off the heat and mix the rice in with the veggies.

Salad Assembly

Add a handful of lettuce to each dish. Spoon in a good amount of the rice and veggie mixture. Layer the chunks of chicken over top, and finally add as much Pico as you like. Feel free to top with slices of avocado and drizzle on some ranch. Eat up!!