A chopped romaine-based salad with bright and flavorful Southwestern-inspired ingredients like garlicky roasted chicken, red onion, fresh corn, black beans, and salsa
Preheat your oven to 375 degrees. Lay chicken breasts on a foil lined pan and drizzle with olive oil then season with black pepper, salt, cayenne pepper, parsley, and garlic. Bake for 20 minutes covered in foil and an additional 10 minutes uncovered (or until cooked through). Meanwhile, spread corn on a baking sheet in one layer. Drizzle with a bit of olive oil and roast at the same temperature for about 15 minutes.
While the corn and chicken roast, chop the lettuce by first slicing lengthwise along the veins of each outer leaf then chopping in approximately two-inch sections from the tips of the leaves down to about four inches from the base of the stem...unless you enjoy that part of the lettuce, in which case, go in and let have! A good visual on how to chop the Romaine can be found in the recipe notes.
You are now ready to assemble your salad(s), which can be done in a large bowl or five medium-sized containers if you plan to take them on the go. The layering can be tinkered with but is roughly as follows: chopped romaine lettuce, Monterrey jack cheese, black beans, roasted yellow corn, diced red onion, roasted chicken, salsa
Garnish with cilantro and stick a wedge of lime in the corner of each container to squeeze all over each salad just before eating. This salad keeps for about five days in the refrigerator.
Visual for chopping a head of romaine lettuce here