SOUTHWEST CHICKEN SALAD WITH ROASTED CORN AND PEPPERS
In The Refrigerated Meat Case
SOUTHWEST CHICKEN SALAD WITH ROASTED CORN AND PEPPERS
In The Refrigerated Meat Case
PREP TIME: 25min COOK TIME: 8min
Serves 4
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)
Step 1
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
TIP: To warm chicken, combine with corn and peppers and roast during this step.
Step 2
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.
Step 3
Portion salad evenly into 4 serving bowls and garnish with lime wedges, if desired. Serve and enjoy!
55 MIN
