Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
2
Ingredients
Directions
Gather the ingredients.
Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use.
Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.
Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.
Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates.
Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.
Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
Nutrition Facts (per serving)
| 827 | Calories |
| 37g | Fat |
| 71g | Carbs |
| 59g | Protein |
