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Grilled Chicken & Avocado Southwest Salad

Course Salad
Servings 2


  • 4 Boneless skinless chicken tenders
  • 4 cups Green Leaf Lettuce
  • 2 Avocados
  • 1 Corn on the Cob leave in husk
  • 1 Tomato, chopped
  • 1/4 cup Black Beans
  • 2 Tbsp Chopped Onions
  • 2 Tbsp Chopped Cilantro
  • 1 Lime, quartered
  • Shredded Cheese
  • Tortilla Strips
  • Salad Dressing of Choice [I recommend Sriracha Ranch!]


  1. Fire up the grill and let heat to 400 degrees! While the grill preheats, clean and chop your veggies - onion, cilantro, tomato and lime.

  2. Once the grill is heated up, add your corn on the cob in the husk to the grill, turning occasionally for 15 minutes. Meanwhile, season the chicken tenders with salt and pepper. Place on the grill, flipping occasionally until cooked through, roughly 12-15 minutes.

  3. Cut your avocados in half, removing the pit. Place the avocado cut side down on the grill and let sit for 4-6 minutes.

  4. Once your chicken, corn and avocado are done, remove from the grill! Cut your corn off of the cob, peel the avocado skin off your avocado, slice your chicken tenders and pile on top of your lettuce. Add the additional toppings and squirt with lime.

  5. Add your salad dressing of choice! I recommend Sriracha Ranch for a kick or Lime Vinaigrette, but use whatever dressing speaks your love language the most! Enjoy!