Description
Southwest Chicken Salad is a vibrant, flavorful dish that brings the essence of summer to your table. Crisp greens are combined with juicy grilled chicken, fresh veggies, and a zesty dressing, creating a delightful explosion of flavor in every bite. Perfect for gatherings or weeknight dinners, this salad is as easy to make as it is enticing to serve, promising smiles and compliments all around.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 4 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup corn kernels (fresh or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, cubed
- Juice of 2 limes
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- Salt and pepper to taste
- Your favorite dressing (such as Ranch or Cilantro Lime)
Instructions
- Prep the ingredients: Wash all produce thoroughly and chop romaine into bite-sized pieces.
- Marinate the chicken: In a bowl, mix olive oil, lime juice, chili powder, cumin, salt, and pepper. Marinate chicken breasts for at least 15 minutes.
- Grill the chicken: Cook marinated chicken on medium-high heat for about 6–7 minutes per side until fully cooked (internal temperature should reach 165°F). Let it rest before slicing.
- Assemble the salad: In a large bowl, combine chopped romaine lettuce with black beans, corn kernels, cherry tomatoes, and red onion.
- Add chicken: Top your salad base with sliced grilled chicken.
- Dress the salad: Drizzle your chosen dressing over the top and gently toss to coat before adding cubed avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg