Description
Quick Southwest Chicken Salad: A zesty and satisfying mix of grilled chicken, avocado, corn, black beans, and tangy dressing. Perfect for a quick and satisfying meal!
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning (store-bought or homemade)
- ½ teaspoon kosher salt
- 8 cups (240g) romaine lettuce, chopped
- 1 cup (175g) cherry tomatoes, halved
- 1 cup (164g) corn kernels (fresh, frozen and thawed, or canned)
- 1 cup (172g) black beans, rinsed and drained
- 1 medium avocado, diced
- ½ cup (80g) red onion, thinly sliced
- ⅓ cup (40g) shredded cheddar or Mexican-blend cheese
- ¼ cup (60ml) lime juice (approximately 2 limes)
- ⅓ cup (80ml) olive oil
- 1 tablespoon honey
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Chicken Start by patting the chicken breasts dry with paper towels – this ensures proper browning. In a small bowl, combine the taco seasoning and salt, then rub this mixture evenly over both sides of the chicken. Heat olive oil in a skillet over medium-high heat until shimmering. Place the seasoned chicken in the hot pan and cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
- Step 2: Make the Dressing While the chicken cooks, prepare your dressing by combining lime juice, olive oil, honey, minced garlic, cumin, and chili powder in a jar with a tight-fitting lid. Shake vigorously until well emulsified, or whisk together in a small bowl. Taste and adjust seasonings with salt and pepper as needed. The dressing should be tangy with a hint of sweetness to complement the spiced chicken in your “Quick Southwest Chicken Salad”.
- Step 3: Assemble the Salad Base In a large salad bowl, arrange the chopped romaine lettuce as your foundation. Layer on the halved cherry tomatoes, corn kernels, black beans, diced avocado, and red onion slices. This creates a vibrant base with contrasting textures and flavors that make every bite of your southwest chicken salad interesting.
- Step 4: Add Chicken and Finishing Touches Slice the rested chicken against the grain into strips approximately ½-inch thick. Arrange these warm chicken pieces over your prepared salad vegetables. Sprinkle the shredded cheese evenly across the top. If using, add cilantro leaves and crushed tortilla chips for extra flavor and crunch. Drizzle with half the prepared dressing, serving the remainder on the side so everyone can adjust to their preference.
- Step 5: Toss and Serve For family-style serving, gently toss all ingredients together just before bringing to the table. For a more impressive presentation, leave the salad layered and let diners mix their own portions. Your “Quick Southwest Chicken Salad” is best enjoyed immediately while the chicken is still slightly warm and the vegetables remain crisp.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410 calories per serving
- Sugar: 6 grams
- Sodium: 560 mg
- Fat: 24 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 16 grams
- Trans Fat: 0 grams
- Carbohydrates: 23 grams
- Fiber: 7 grams
- Protein: 30 grams
- Cholesterol: 80 mg