Description
This Southwest Chicken Salad is a vibrant and flavorful dish perfect for a light and satisfying meal. Grilled chicken seasoned with a blend of spices tops a bed of crisp romaine lettuce, black beans, corn, bell peppers, and avocado, all tossed together with a zesty lime dressing. Finished with a sprinkle of cheddar cheese and optional crunchy tortilla strips, this salad is a Tex-Mex delight!
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the Salad:
- 4 cups chopped romaine lettuce
- 1 cup canned black beans (rinsed and drained)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper (diced)
- 1/2 red onion (thinly sliced)
- 1 avocado (diced)
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese
- Juice of 1 lime
- Optional tortilla strips or crushed tortilla chips for topping
Instructions
- Prepare the Chicken: Rub chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Grill for 5–6 minutes per side, then let rest before slicing.
- Assemble the Salad: In a large bowl, combine lettuce, black beans, corn, bell pepper, onion, avocado, cilantro, and cheddar cheese. Add sliced chicken on top.
- Finish and Serve: Squeeze lime juice over the salad, gently toss, and top with tortilla strips. Serve immediately or chill briefly.
Notes
- For extra flavor, marinate the chicken before grilling.
- You can swap grilled chicken for rotisserie chicken or shrimp.
- Try with cilantro-lime or chipotle ranch dressing.
- Omit cheese for a dairy-free option.
Nutrition
- Serving Size: 1 salad
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 80mg
