A delicious and easy-to-prepare twist on the typical salad.


Recipe Summary

10 mins
12 mins
3 mins
25 mins
1 serving


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).

  • Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.

  • Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.

  • In separate small bowl whisk together lime juice, olive oil, salt and pepper.

  • Place cooled chicken breast onto cutting board and cut into 1-inch pieces.

  • Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.

  • Serve salad with tortilla chips or add them into salad.

Nutrition Facts

989 calories; protein 35.7g 71% DV; carbohydrates 46.1g 15% DV; fat 76.8g 118% DV; cholesterol 67.5mg 23% DV; sodium 1042.6mg 42% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This was a HIT!! Both my mother and I loved it! I did make a few changes the number on the calories seemed too high for this and I cut some things down and out. No black beans no corn in a cup; I used some Birds eye Steamable frozen corn. I didn't use any oil..just Pam spray. And no tortilla chips. I put buttermilk ranch dressing and in the end it was 391 calories! I was also told that I would HAVE to make this again. Read More