Southwest Salad With Lime Vinaigrette Recipe Recipes Net

Ingredients

3chicken breasts,boneless, skinless

2tbspolive oil

3tbspMcCormick® Grill Mates® Applewood Rub

1corn,on the cob

½cupblack beans,drained and rinsed

1avocado,sliced

1cupcheddar cheese,grated

1cupquinoa,cooked

1headromaine lettuce

1cupcherry tomatoes,halved

4green onions,sliced

¼cupolive oil

3tbsplime juice,fresh, about 1 lime

1tbspvinegar,apple cider

1½tspsugar

¼cupcilantro,chopped

1tbspMcCormick® Grill Mates® Mesquite Marinade

Prepare the dressing by whisking all the ingredients in a small bowl until combined. Set aside.

Preheat grill to medium-high heat. Pound the chicken breasts to even thickness. Drizzle with olive oil.

Brush corn with olive oil & season with salt.

Place the chicken and corn on the grill. Grill for 3 to 4 minutes per side, or until the temperature reaches 165 degrees F.

Allow the chicken to rest for 5 minutes before slicing. Using a knife, remove kernels from the corn.

Combine all salad ingredients in a large salad bowl. Toss with dressing and serve.