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Southwestern Grilled Chicken Salad

1 lb        Chicken breasts
1           Yellow bell pepper, seeded, diced
1 lb        Spring Mix (salad greens)
4oz        Sprouts
5 oz       Cherry tomatoes, halved
1 c         Black beans, cooked, rinsed, drained
1           Avocado, pitted, diced
8oz        Chipotle Ranch Dressing
1c          Sunflower Oil
1           Clove garlic, minced
1/2tsp    Black pepper

Prep: Chill Chipotle Ranch Dressing at least 3 hours prior to serving.  Rinse chicken, drain, place in medium size bowl. Add oil, garlic, and pepper to chicken, toss until thoroughly coated, marinate overnight or at least 6 hours. Preheat grill on High for 15 minutes, reduce flame to low, grill chicken turning often so as not to burn. In a large bowl add greens, sprouts, tomatoes, beans, and avocado. Slice chicken into thin strips. Add Chipotle Ranch to greens, toss well until thoroughly coated, place individual portions on dinner plates, top with chick, serve immediately with extra dressing on the side.