Southwest Chicken Salad
Create an easy southwest chicken salad loaded with fresh veggies, juicy chicken, and creamy avocado dressing.
Equipment
- Large bowl
- Small bowl
- Knife
- Skillet
- Cutting board
Ingredients
- 2 chicken breasts
- 2 teaspoons taco seasoning blend
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups mixed salad greens
- 1 cup black beans rinsed and drained
- 1 cup canned corn drained
- 1 avocado diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh cilantro chopped
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 clove garlic minced
- 1 teaspoon honey
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat skillet or grill pan to medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill chicken for 6-8 minutes per side, or until cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
- In a small bowl, whisk together the ingredients for the dressing: olive oil, lime juice, minced garlic, honey, ground cumin, salt, and pepper. Set aside.
- Create individual bowls with the remaining ingredients or combine the mixed greens, black beans, corn, diced avocado, cherry tomatoes, and chopped cilantro in a large salad bowl.
- Add the sliced grilled chicken to the salad bowl.
- Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
- Serve immediately, garnished with extra cilantro if desired.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Calories: 332kcalCarbohydrates: 25gProtein: 31gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 72mgSodium: 382mgPotassium: 1033mgFiber: 8gSugar: 2gVitamin A: 1006IUVitamin C: 28mgCalcium: 47mgIron: 3mg
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