Southwest Chicken Salad
Craving something fresh and flavorful? This Southwest Chicken Salad ispacked with zesty spices, crisp veggies, and creamy dressing — ready in 25minutes.
Ingredients
For the Salad:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1/2 red onion thinly sliced
- 1 cup canned black beans rinsed and drained
- 1 cup corn kernels fresh or canned
- 1 avocado sliced
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup tortilla strips
For the Dressing:
- 1/2 cup Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1 clove garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Prepare the Chicken:
- Preheat your grill or skillet over medium-high heat.
- Rub the chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
- Grill or sear the chicken for 5-6 minutes per side, until fully cooked.
- Let the chicken rest for a few minutes before slicing it into strips.
Assemble the Salad:
- In a large bowl, combine romaine lettuce, cherry tomatoes, red bell pepper, red onion, black beans, corn, and avocado.
- Top the salad with the sliced chicken and sprinkle with shredded cheese and tortilla strips.
Prepare the Dressing:
- In a small bowl, whisk together Greek yogurt, lime juice, cilantro, minced garlic, olive oil, salt, and pepper until smooth.
Serve:
- Drizzle the dressing over the salad or serve it on the side.
- Toss gently to combine all ingredients before serving.
Notes
• Calories: Approximately 350
• Protein: 30
• Carbohydrates: 25g
• Fat: 15g
• Fiber: 10g
• Sugar: 5g