Southwest Chicken Salad

Name: Southwest Chicken Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2 generous servings
Ingredients: 2 large chicken breasts; 2 tablespoons Frying oil; 2 tablespoons Homemade Fajita Seasoning; 1 tablespoon lime juice; salt and pepper; 1 head baby romaine lettuce; 1/2 (14-oz/400ml) can kidney beans, or black beans; 1/2 (14-oz/400ml) can corn; 10 cherry tomatoes; 1/2 avocado; 1/2 avocado; A handful of cilantro; 3 tablespoons lime juice; 1/4 cup yogurt; 1/4 cup water; 1 clove garlic; 2 tablespoons olive oil; salt and pepper

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Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
2 generous servings
Calories
897 kcal
Course
Salad, Lunch
Cuisine
American

Southwest Chicken Salad

Yael Holden

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

for the chicken:

2 large chicken breasts 1 lb (450g)
2 tablespoons Frying oil
2 tablespoons Homemade 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
1 tablespoon lime juice
salt and pepper to taste

for the salad:

1 head baby romaine lettuce
1/2 (14-oz/400ml) can kidney beans, or black beans
1/2 (14-oz/400ml) can corn
10 cherry tomatoes
1/2 avocado

for the dressing:

1/2 avocado
A handful of cilantro 20g
3 tablespoons lime juice
1/4 cup yogurt
1/4 cup water
1 clove garlic
2 tablespoons olive oil
salt and pepper to taste

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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!