Southwest Chicken Salad
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Southwest Chicken Salad
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
for the chicken:
- 2 chicken breast 1 lb (450g, large
- 2 tablespoons cooking oil for frying
- 2 tablespoons fajita seasoning or 1.5 ts chili powder, 1 ts garlic powder, 1 ts paprika, 1 ts oregano, 3/4 ts cumin, 3/4 ts onion powder, homemade
- 1 tablespoon lime juice
- salt to taste
- black pepper to taste
for the salad:
- 1 Baby Romaine Lettuce head
- 1/2 Kidney Beans canned 14 oz (400 ml) or black beans
- 1/2 corn canned 14 oz (400 ml
- 10 cherry tomato
- 1/2 avocado
for the dressing:
- 1/2 avocado
- cilantro 20g, a handful
- 3 tablespoons lime juice
- 1/4 cup yogurt
- 1/4 cup water
- 1 clove garlic
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
Instructions
Make the dressing:
- Add all the ingredients for the dressing to a food processor or blender.
- Mix until smooth. Season with salt and pepper, to taste.
Make the salad:
- Combine 1 tablespoon of oil with spices. Cut chicken breasts into 1-inch (2.5cm) strips. Toss the chicken with the spices and oil until coated on all sides. Season with salt and pepper.
- Heat the remaining 1 tablespoon of oil in a large frying pan. When hot, add the chicken strips in a single layer. Cook over high heat for about 1-2 minutes or until browned (don't stir the chicken). Turn on the other side and cook, stirring from time to time, until the chicken is cooked through.
- Take the pan off the heat and stir in the lime juice.
- Cut cherry tomatoes in half. Cut avocado in half, remove the pit, and scoop out the flesh using a spoon. Cut one half of the avocado into slices, reserve the other half for the dressing. Drain the corn and beans. Rinse the beans with water.
- Assemble the salad: place all the ingredients for the salad in a shallow bowl (divide them between two bowls): cooked chicken, cherry tomatoes, avocado slices, lettuce, beans, and corn. Pour the dressing over the salad.
- Enjoy!
Notes
- This salad is great to make ahead! Just prepare all the ingredients and store them separately from the dressing. Pour the dressing over just before serving. You can store the chicken, dressing, and veggies for about 2 days in the fridge (for the best flavor). You can reheat the chicken in the pan. This salad also tastes good cold so it's perfect for work lunch!
- Whole batch of homemade Fajita seasoning: 2 Tbsp chili powder (this is a spice mix not pure ground chili peppers), 1 Tbsp of each: cumin, oregano, garlic powder, onion powder, paprika.
- Calories = 1 serving (1/2 of the recipe). This is only an estimate!
Nutrition Information
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Calories
897kcal
(45%)
Nutrition Facts
Serving: 2generous servings
Amount Per Serving
Calories 897 kcal
% Daily Value*
| Calories | 897kcal | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
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