Description
This Southwest Chicken Salad is a vibrant and healthy dish that pairs warm, spice-rubbed chicken with cool, crunchy vegetables. It features a satisfying mix of black beans, sweet charred corn, and creamy avocado, finished with a bright, zesty lime dressing. Perfect for a quick, wholesome weeknight dinner or a professional-grade lunch, this recipe uses fresh, wholesome ingredients and bold spices to deliver a balanced meal that is as nutritious as it is delicious.
Ingredients
2 chicken breasts, skinless and boneless
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tbsp olive oil
4 cups romaine lettuce, chopped
1 cup corn, charred
1 cup black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 large avocado, sliced
1/4 cup fresh lime juice
2 tbsp olive oil (for dressing)
Salt and pepper to taste
Instructions
In a small bowl, combine the chili powder, cumin, and smoked paprika with salt and pepper to create the spice rub.
Rub the chicken breasts evenly with the spice mix.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken for about 5 minutes per side until charred and cooked through; let rest before slicing.
In a large bowl, combine the lime juice and 2 tbsp olive oil to whisk into a dressing.
Arrange the lettuce in four bowls and top with the sliced chicken, corn, black beans, tomatoes, and avocado.
Drizzle with the lime dressing just before serving.
Notes
Ensure you rinse and pat dry the black beans to keep the salad texture crisp. Use a butter lettuce blend if you prefer a softer mouthfeel. Keep the dressing separate until the final moment to prevent wilting.
- Prep Time: 20
- Cook Time: 10
- Category: Lunch
- Method: Stovetop
- Cuisine: American Southwest
Nutrition
- Serving Size: 1 salad bowl
- Calories: 385
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 75mg