Description
This vibrant Spicy Southwest Chicken Salad combines tender chicken, fresh veggies, and zesty flavors for a nutritious, satisfying meal that’s perfect for any occasion.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed greens (romaine and spinach)
- 1 cup sweet corn (fresh or frozen)
- 1 cup black beans (rinsed)
- 1 cup cherry tomatoes (halved)
- 1 ripe avocado (diced)
- 1/2 red onion (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- Juice of 2 limes
- 2 tsp cumin
- 2 tsp chili powder
- Salsa dressing or olive oil & vinegar mix to taste
Instructions
- Prep your ingredients by washing and chopping vegetables into bite-sized pieces and slicing chicken into strips.
- In a skillet, heat olive oil over medium heat. Season the chicken with cumin and chili powder, then cook until browned on both sides, approximately 5-7 minutes per side. Remove from heat and let cool slightly before slicing.
- In a large bowl, combine mixed greens, corn, black beans, cherry tomatoes, avocado, red onion, and cilantro. Toss gently to mix.
- Drizzle lime juice over the salad mix before adding cooked chicken strips. Alternatively, use salsa dressing for extra flavor.
- Toss everything together until well combined and serve immediately with extra cilantro on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 salad (approximately 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 70mg