Southwestern Grilled Chicken Salad

Mmmmm good! I can't tell you how yummy this was. What I didn't expect was that everyone ate it. A healthy dinner, quick to prepare, that everyone eats = WINNER!

I took an awesome recipe from the blog A Good Appetite, and made a few changes to make it mine. This was so good. You should try it. Now. Really.

Southwestern Grilled Chicken Salads

Fragrant Chili Rub--2T kosher salt, 2T paprika, 2 tsp. brown sugar, 1T mexican chili powder, 1/2 tsp. ground cumin, 1/2 tsp. ground pepper
This makes a bunch just store what you don't need for next time--you're going to want to make it again. :-)

1 lb. boneless, skinless chicken breasts
Rub with the chili rub and let sit while you preheat the grill on medium.
2 ears corn, in husk
Grill the chicken over medium heat until done. Set aside, slice thinly.
Cook the corn on the grill over medium apx. 20 minutes, turning every 5 minutes. Set aside to cool, then husk. Cut corn off cob.

Make Southwestern Ranch Dressing:
combine: 1/4c. plain non-fat yogurt, 1/4c. light mayo, 1/4c. lowfat buttermilk, 1 clove garlic minced finely, 1/2T chopped parsley, 1/2T chopped basil, 1/4tsp. kosher salt, 1/4 tsp. freshly ground pepper, 1/4 tsp. mexican chili powder. Set aside.

salad greens
2 tomatoes, chopped
black beans, canned, rinsed and drained
shredded cheddar/monterey jack cheese--I used apx. 1 cup
red onion, diced
black olives

Put salad greens in bowl. Toss together with tomatoes, corn, beans, red onion, olives, chicken, and cheese. Toss with some of the dressing. Serve with additional dressing on the side. It's that easy. and yummy! Enjoy.