Description
A flavorful and nutritious Southwest Chicken Salad packed with grilled chicken, black beans, corn, and a zesty lime dressing. Perfect for a quick and healthy 30-minute meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 6 cups romaine lettuce, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen and thawed)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheese (optional)
- Juice of 1 lime
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon olive oil (for dressing)
- 1/2 teaspoon garlic powder
Instructions
- Season chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side, or until fully cooked. Let rest, then slice.
- In a large bowl, combine romaine lettuce, black beans, corn, cherry tomatoes, avocado, red onion, cilantro, and shredded cheese if using.
- In a small bowl, whisk together lime juice, Greek yogurt, olive oil, and garlic powder to make the dressing.
- Add sliced chicken on top of the salad.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
- Grilled or rotisserie chicken can be used for convenience.
- Adjust spice levels to taste by adding more chili powder or jalapeños.
- Use dairy-free yogurt for a vegan-friendly dressing.