Southwest Chicken and Arugula Salad
A healthy southwest chicken and arugula salad with grilled veggies and a creamy cilantro and jalapeno ranch dressing.
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Ingredients
- 2 small ears fresh corn
- 1 large zucchini - cut in half lengthwise twice
- 1 15 ounces can black beans - rinsed and drained
- ½ cup tiny tomatoes - cut in half lengthwise
- 2 cups cubed or diced chicken breast - see notes
- 5 ounces arugula
- Cilantro Jalapeño Ranch Dressing - recipe below
Instructions
- Prep the corn for the grill. Get it started, then prep the zucchini for the grill. I recommend about 20 minutes to grill corn, turning frequently. The zucchini needs about 10 minutes.
- Make the Cilantro and Jalapeño Ranch.
- Add the arugula to a large salad bowl.
- Cube the chicken, and add to the salad.
- Prep the tomatoes. Add the beans and tomatoes.
- While the corn cools, cube the zucchini. I cut the halved zucchini in half lengthwise one more time. Then cut crosswise about 3/4" thick. Add to the salad.
- Cut the corn from the cobs and add them to the salad.
- Toss everything together with the dressing. Enjoy!
Notes
I make this salad in under 30 minutes. My husband grills the squash and corn while I make the dressing and prep the other ingredients.
I love rotisserie chicken, and keep it on hand for lunches throughout the week, and then make stock with the carcass. I prefer the breast meat for this salad. You can grill chicken breast alongside the corn (it requires similar time) if you prefer.
If you are really in a hurry, you don't have to use grilled veggies (they do taste good!). Use your favorites.
Nutrition
Calories: 340kcal | Carbohydrates: 30g | Protein: 31g | Fat: 8g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com