Low Gi Southwest Chicken Salad
Elevate your meal prep game with this vibrant and healthy Low GI Southwest Chicken Salad, a perfect blend of southwest-inspired flavors and nourishing ingredients. Juicy, spiced chicken breasts are pan-seared to perfection with a savory mix of cumin, smoked paprika, and garlic powder, then paired with a colorful medley of mixed greens, creamy avocado, black beans, zesty lime, and fresh cilantro. This low glycemic salad not only supports balanced blood sugar levels but also delivers a burst of flavor and texture in every bite. Finished with a simple citrus-cilantro dressing, it’s a quick and wholesome meal ready in just 30 minutes. Ideal for lunch, dinner, or meal prep, this salad is a fresh, vibrant, and guilt-free way to savor the best of southwest cuisine!
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) chicken breast
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons garlic powder
- 4 cups mixed greens
- 1 cup (halved) cherry tomatoes
- 1 medium (sliced) cucumber
- 1 large (diced) avocado
- 1 medium (diced) yellow bell pepper
- 0.5 cup (rinsed and drained) black beans
- 1 medium (juiced) lime
- 0.25 cup (chopped) cilantro
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Start by preparing the chicken. Pat the chicken breasts dry with paper towels, then rub them with 1 tablespoon of olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Heat a nonstick skillet over medium heat and add the remaining 1 tablespoon of olive oil. Cook the chicken breasts for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing into strips.
While the chicken cooks, prepare the salad base by arranging the mixed greens on a large platter or in 4 individual bowls.
Evenly distribute the cherry tomatoes, cucumber slices, diced avocado, yellow bell pepper, and black beans over the greens.
In a small bowl, whisk together the lime juice and chopped cilantro to make a light dressing. Drizzle the dressing evenly over the salad.
Top the salad with the sliced chicken and serve immediately. Optionally, garnish with extra cilantro or a sprinkle of smoked paprika for added flavor.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 11.6 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3258 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
