Southwest Chicken Salad
Packed with bold, zesty flavors and vibrant ingredients, this Southwest Chicken Salad is a crowd-pleasing medley of grilled cumin and chili-rubbed chicken, crisp romaine lettuce, juicy cherry tomatoes, sweet corn, creamy avocado, and hearty black beans. Topped with shredded cheddar cheese and fresh cilantro, this salad is finished with a tangy lime-infused cream dressing that ties all the flavors together. Perfect for a quick and nutritious dinner or a lively lunch, it's a colorful, protein-packed recipe that comes together in just 35 minutes. Ideal for those craving a southwestern flair, this salad is both fresh and satisfying, making it a healthy twist on classic comfort food favorites.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Black beans
- 1 cup Corn kernels
- 0.5 cup Red onion
- 1 large Avocado
- 0.5 cup Fresh cilantro
- 2 tablespoons Lime juice
- 0.25 cup Mayonnaise
- 0.25 cup Sour cream
- 0.5 cup Shredded cheddar cheese
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, mix together olive oil, ground cumin, chili powder, salt, and black pepper.
Brush the chicken breasts with the spice mixture until well-coated.
Place the chicken on the grill and cook for 7-8 minutes on each side, or until the chicken is fully cooked and no longer pink in the center. Remove and let it rest while preparing the rest of the salad.
Chop the romaine lettuce and place it into a large salad bowl.
Halve the cherry tomatoes, rinse and drain the black beans and corn, dice the red onion, and peel, pit and dice the avocado. Add these vegetables over the chopped lettuce.
Slice the grilled chicken into thin strips and add to the salad.
Chop the fresh cilantro and sprinkle over the salad.
In a small bowl, whisk together the lime juice, mayonnaise, and sour cream to create the dressing. Adjust seasoning with extra salt and pepper if needed.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle the shredded cheddar cheese on top and serve immediately.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 30.0 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4109 mg | 87% | |
*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.
