Southwest Chicken Salad
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Southwest Chicken Salad
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This southwest chicken salad is easy to make and packed with tons of flavor! It's loaded with black beans, fresh vegetables, avocado and seasoned chicken all tossed in a creamy southwest dressing.
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Ingredients
Chicken
- 1-1.25 lbs boneless skinless chicken breast
- 2 ½ Tablespoons olive oil divided
- juice from 1 lime
- 2 cloves garlic minced, or ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Salad
- 1 large head romaine lettuce washed, rinsed, dried and chopped (about 8 cups)
- 1 pint cherry tomatoes halved
- 1 oz can corn drained and rinsed (or 1 ½ cup frozen and thawed corn)
- 1 oz can black beans drained and rinsed
- ½ cup red onion chopped
- 2 avocados sliced
- ½ cup shredded Monterey jack cheese
- ¼ cup cilantro chopped
- ½ cup tortilla strips
- ¼ cup chopped jarred tamed sliced jalapenos (or hot and sweet jalapenos), optional
Southwest Dressing
- ½ cup plain greek yogurt
- 1 teaspoon lime juice
- ⅛ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh salsa
- 2 Tablespoons fresh cilantro
- 1 teaspoon honey
Instructions
- Make chicken marinade by whisking together 2 Tablespoons oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt and pepper in a small mixing bowl. Pour marinade over chicken in an airtight container, cover and store in the fridge for at least 30 minutes or overnight.
- When ready to make the salad, preheat the oven to 400°F.
- Add oil to a cast iron skillet and turn heat on medium/medium-high heat.
- Add chicken to the skillet and sear for 4-5 minutes on each side.
- Move skillet from the stovetop into the preheated oven and bake for 8-10 minutes or until chicken is cooked throughout and has an internal temp of 165F. Set aside to rest for 5-10 minutes, then cut chicken into chunks or slices.
- While chicken is cooking prep dressing by adding all the ingredients to a blender and blending until smooth.
- Make salads by adding a base of romaine to a bowl and topping it with ¼ of the chicken, tomatoes, corn, black beans, 2 Tablespoons red onion, half an avocado, 1 Tablespoon cilantro, cheese, tortilla strips and sliced jalapenos, if using. Drizzle dressing over each salad. Enjoy!
Notes
- Storage: Store any leftover salad components in separate airtight containers in the refrigerator for up to 3 days. The assembled salad is best enjoyed immediately to maintain the crispness of the ingredients.
Nutrition Information
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Calories
527kcal
(26%)
Carbohydrates
28g
(9%)
Protein
36g
(72%)
Fat
33g
(51%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
0.02g
Cholesterol
86mg
(29%)
Sodium
964mg
(40%)
Potassium
1730mg
(49%)
Fiber
12g
(48%)
Sugar
10g
(20%)
Vitamin A
15047IU
(301%)
Vitamin C
50mg
(56%)
Calcium
237mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 28g | 9% |
| Protein | 36g | 72% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 86mg | 29% |
| Sodium | 964mg | 40% |
| Potassium | 1730mg | 37% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 15047IU | 301% |
| Vitamin C | 50mg | 56% |
| Calcium | 237mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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