Southwest Salad

Prep Time 20

Cook Time 15

Servings servings

Calories 404kcal

1 Whole wheat tortilla sliced into thin strips
4 tsp Extra-virgin olive oil as needed
1 lb Chicken breast boneless skinless
1/2 tsp Chili powder
1/2 tsp Ground cumin
1/2 tsp Garlic powder
2 ears Corn on the cob husked
4 cups Shredded cabbage mix
2 cups Tuscan Kale chopped
1 cup Grape tomatoes halved
1 cup Black beans
1/4 cup Queso fresco crumbled
1 tbsp Fresh cilantro garnish
4 Dinner rolls warmed on the grill or in the oven for 3 to 5 minutes prior to serving if desired

Preheat the oven to 350°F. Toss the tortilla strips with half of the oil, salt and pepper. Spread out on a parchment lined baking sheet. Bake for 6 to 8 minutes until they start to get crisp then remove from the oven and set aside.
Season the chicken on both sides with chili powder, cumin, garlic powder, salt, pepper and remaining oil. Rub everything into the chicken.
Preheat a grill or grill pan on medium heat. Cook the chicken on both sides to an internal temperature of 160 degrees using a thermometer. At the same time grill the corn to get nice char marks on all sides. Remove the chicken and corn and set aside to rest for 5 minutes before dicing the chicken and slicing the corn off the stalk.
In a bowl, whisk the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Adjust any of the ingredients as needed.
Toss the cabbage mix, kale, tomatoes, and beans with the dressing. Top with chicken, corn, tortilla strips, and cheese. Garnish with cilantro and serve with bread.