Ingredient

Creamy Jalapeño Dressing

• ⅓ cup chopped red onion

• ½ cup pickled jalapeño slices, chopped

• ¼ cup coleslaw dressing

• 1 Tbsp juice from pickled jalapeños

• 1 Tbsp lime juice

Chicken

• 2 boneless skinless chicken breast halves (6 oz each)

• ¼ cup frozen corn

Salad Base

• 3 cups chopped romaine

• ¼ cup chopped sweet red pepper

• ¼ cup chopped seeded tomatoes

• ¼ cup canned black beans, rinsed and drained

Toppings

• ½ cup shredded cheddar cheese

• ½ cup tri‑color tortilla strips

Directions

1. Make the Dressing Place the red onion, chopped pickled jalapeños, coleslaw dressing, jalapeño juice, and lime juice in a jar with a tight‑fitting lid. Shake well and refrigerate until serving.

2. Cook the Chicken & Corn Place the chicken on an oiled grill rack. Grill, covered, over medium heat (or broil 3 inches from heat) for 5–7 minutes per side, until the chicken reaches 165°F. Let stand 5 minutes, then slice. Meanwhile, cook the corn according to package directions.

3. Build the Salads Divide the romaine between 2 salad bowls. Arrange sliced chicken over the romaine. Top with corn, sweet red pepper, tomatoes, and black beans. Sprinkle with cheddar cheese and tortilla strips.

4. Dress & Serve Shake the dressing again and drizzle over each salad. Serve immediately.

Nutrition Facts —

1 Bowl

Calories: 520–620 Total Fat: 28–34 g Saturated Fat: 8–10 g Cholesterol: 85–105 mg Sodium: 950–1150 mg Total Carbohydrates: 34–40 g Dietary Fiber: 6–8 g Sugars: 6–8 g Protein: 38–45 g