Ww Southwestern Chicken Bean Salad
Dive into the vibrant flavors of the Southwest with this Weight Watchers-inspired Southwestern Chicken Bean Salad, a hearty and nutritious dish that's as satisfying as it is colorful. Featuring tender, spice-rubbed grilled chicken breasts paired with a medley of black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and crunchy red onion, this salad is bursting with texture and bold flavor. A zesty dressing made with fresh lime juice, honey, and a touch of optional hot sauce ties everything together beautifully. Ready in just 30 minutes, this protein-packed meal is perfect for quick weeknight dinners or meal prep. Serve it fresh or chilled for a refreshing twist—the perfect guilt-free indulgence that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 pieces (about 8 oz each) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup black beans (canned, rinsed, and drained)
- 1 cup sweet corn (canned, rinsed, and drained or fresh kernels)
- 1 cup cherry tomatoes (halved)
- 0.25 cup red onion (finely chopped)
- 1 medium avocado (diced)
- 2 tablespoons fresh cilantro (chopped)
- 3 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey
- 1 teaspoon hot sauce (optional, for heat)
Instructions
Preheat your grill or grill pan over medium-high heat.
In a small bowl, mix olive oil, ground cumin, paprika, garlic powder, salt, and black pepper into a marinade.
Brush the marinade evenly over both sides of the chicken breasts.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for 5 minutes before slicing into thin strips.
While the chicken is grilling, prepare the salad base by combining black beans, corn, cherry tomatoes, red onion, avocado, and cilantro in a large mixing bowl.
In a small bowl, whisk together lime juice, remaining olive oil, honey, and hot sauce (if using) to make the dressing.
Pour the dressing over the salad mixture and toss gently to combine.
Divide the salad among four serving plates or bowls. Top each portion with sliced grilled chicken.
Serve immediately or chill in the refrigerator for up to 1 hour before serving for a cooler salad.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 25.8 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 224 mg | 17% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3570 mg | 76% | |
*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.
