Description

A flavorful and hearty Southwest Chicken Salad packed with grilled chicken, black beans, corn, avocado, and a zesty dressing, perfect for a healthy and satisfying meal.

Ingredients

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
6 cups romaine lettuce, chopped
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh or canned)
1 red bell pepper, diced
1 avocado, diced
1/2 cup shredded cheddar cheese
1/4 cup chopped cilantro
1/4 cup sliced green onions
1/2 cup salsa or Southwest dressing
Juice of 1 lime

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Instructions

Preheat grill or skillet over medium-high heat.
Rub chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
Grill or cook chicken for 6-7 minutes per side, or until fully cooked. Let rest and slice.
In a large bowl, combine chopped romaine, black beans, corn, bell pepper, avocado, cheese, cilantro, and green onions.
Add sliced chicken on top of the salad.
Drizzle with salsa or Southwest dressing and lime juice.
Toss gently to combine before serving.

Notes

Use grilled or rotisserie chicken for convenience.
Add tortilla strips for extra crunch.
Swap cheddar with pepper jack for extra spice.
Chill ingredients before assembling for a refreshing salad.