Whole30 Southwest Chicken Salad
Elevate your healthy eating game with this vibrant Whole30 Southwest Chicken Salad, a flavor-packed dish that’s as satisfying as it is nutritious. Tender, perfectly seasoned chicken breasts are pan-seared with a bold homemade spice blend featuring chili powder, cumin, and paprika, giving each bite a smoky, irresistible kick. This hearty salad combines crisp mixed greens, juicy grape tomatoes, creamy avocado, and crunchy red bell pepper, all topped with a zesty chipotle-lime dressing made with Whole30-approved mayonnaise for a creamy, tangy finish. Quick to prepare in just 35 minutes and perfect for meal prep or a fresh lunch, this dairy-free and gluten-free recipe is a celebration of southwest-inspired flavors while keeping your Whole30 goals on track. Make it your own by tossing the ingredients together or serving the dressing on the side for a customizable dining experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 5 cups mixed salad greens
- 1 cup grape tomatoes, halved
- 1 medium red bell pepper, diced
- 1 large avocado, diced
- 0.25 cup red onion, thinly sliced
- 0.25 cup cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons Whole30-approved mayonnaise
- 0.25 teaspoons chipotle powder
- 1 tablespoon water
Instructions
Preheat a large skillet over medium heat and add 1 tablespoon of olive oil.
Combine chili powder, cumin, paprika, garlic powder, salt, and black pepper in a small bowl.
Rub the spice mixture evenly over the chicken breasts.
Cook the chicken in the skillet for 7-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before slicing into strips.
In a large salad bowl, combine the mixed greens, grape tomatoes, red bell pepper, red onion, avocado, and cilantro.
In a small bowl, whisk together lime juice, Whole30-approved mayonnaise, chipotle powder, 1 tablespoon of olive oil, and 1 tablespoon of water to create the dressing.
Place the sliced chicken on top of the salad and drizzle with the chipotle-lime dressing.
Toss gently before serving or serve with dressing on the side.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 15.9 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3388 mg | 72% | |
*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.
