Southwest Chicken Salad
Ingredients:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
6 cups Romaine lettuce, chopped
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, rinsed and drained
1 red bell pepper, diced
1 avocado, diced
½ red onion, diced
½ cup cherry tomatoes, halved
¼ cup shredded cheddar cheese
¼ cup tortilla strips (optional)
Fresh cilantro, chopped (for garnish)
For the Dressing:
½ cup sour cream or Greek yogurt
2 tbsp lime juice (freshly squeezed)
1 tbsp olive oil
1 tbsp honey
1 tsp chili powder
½ tsp cumin
Salt and black pepper, to taste
Directions:
Prepare the Chicken:
In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Rub the chicken breasts with olive oil and the spice mixture.
Heat a skillet or grill pan over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for 5 minutes before slicing.
Prepare the Salad:
In a large bowl, combine chopped Romaine lettuce, corn, black beans, red bell pepper, avocado, red onion, cherry tomatoes, and shredded cheddar cheese.
Make the Dressing:
In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, olive oil, honey, chili powder, cumin, salt, and black pepper until smooth and creamy.
Assemble the Salad:
Place the salad mixture on individual plates or in a large serving bowl.
Top with the sliced chicken, tortilla strips, and a sprinkle of fresh cilantro.
Serve:
Drizzle the dressing over the salad or serve it on the side. Enjoy!
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: 380 kcal (per serving) | Servings: 4