Southwest Chicken Salad Recipe

Ingredients

• 8 cups chopped hearts of romaine
• 8 slices bacon
• 1 (15 ounce) corn kernels
• 1 (15 ounce) can black beans
• 2 cooked skinless chicken breasts, cut into cubes
• 10 ounces grape tomatoes, sliced in half
• 1 red bell pepper, diced
• 1 avocado, sliced
• salt and pepper
• 6 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup (or honey)
• 1/4 teaspoon minced garlic

Instructions

1. 1

   In a large skillet, cook the bacon until it’s crisp on both sides. Remove and allow to cool on a towel-lined plate.

2. 2

   In the same skillet, remove all but 2 tablespoons of the bacon grease. Add the corn, sprinkle with salt and pepper, and sauté for 2 minutes. Remove from pan and set aside.

3. 3

   Add the black beans to the same skillet, sprinkle with salt and pepper, and sauté for 2 minutes. Remove from pan and set aside.

4. 4

   Roughly chop the cooled bacon.

5. 5

   Add the chopped romaine and the rest of the salad ingredients to a large bowl*. Sprinkle with salt and pepper.

6. 6

   Mix the dressing: add the olive oil, balsamic vinegar, dijon mustard, maple syrup, and minced garlic to a container with a lid and shake until well-combined.

7. 7

   Drizzle the salad ingredients with the dressingand toss to evenly coat. Serve immediately.