Nut-Free Southwest Chicken Salad
Packed with bold flavors and wholesome ingredients, this Nut-Free Southwest Chicken Salad is a vibrant and satisfying option for any meal. Featuring tender, spice-rubbed chicken breasts, crisp romaine lettuce, sweet corn, hearty black beans, juicy cherry tomatoes, creamy avocado, and a tangy nut-free ranch dressing, this salad delivers a delicious balance of texture and taste. A bright squeeze of lime and the optional kick of hot sauce elevate the flavors for a true southwest-inspired experience. Ready in just 35 minutes, it’s a quick and nutritious dish perfect for lunch, dinner, or meal prep. Gluten-free and allergy-friendly, this versatile recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Romaine lettuce
- 1 cup Corn kernels (cooked or canned, drained)
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Cilantro (chopped)
- 0.25 cup Red onion (thinly sliced)
- 1 medium Avocado (sliced or diced)
- 1 large Lime (for juicing)
- 0.5 cup Ranch dressing (nut-free)
- 1 teaspoon Hot sauce (optional, for added spice)
Instructions
In a small bowl, mix together the chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
Rub the chicken breasts with olive oil, then coat them evenly with the spice mixture.
Heat a skillet or grill pan over medium heat. Cook the chicken breasts for 5-7 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove from the heat and let rest for 5 minutes before slicing into strips or cubes.
While the chicken is cooking, prepare the salad base. In a large salad bowl, add the romaine lettuce, corn kernels, black beans, cherry tomatoes, cilantro, red onion, and avocado.
Juice the lime over the salad mixture and toss to combine, ensuring the avocado is coated to prevent browning.
Add the sliced chicken on top of the salad mix.
Drizzle the nut-free ranch dressing over the salad and toss lightly to coat. If desired, add a dash of hot sauce for extra spice.
Serve immediately and enjoy your nut-free Southwest chicken salad!
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 24.3 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3932 mg | 84% | |
*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.
