Description
Escape the salad boredom! This Southwest Chicken Salad Bowl packs a flavor punch that’ll make you forget you’re eating healthy. Quick to make and impossible to resist.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups (340g) romaine lettuce, chopped
- 1 cup (175g) black beans, rinsed and drained
- 1 cup (175g) corn kernels (fresh, frozen and thawed, or canned)
- 1 red bell pepper, diced (about 1 cup)
- 1 medium avocado, diced
- ½ red onion, thinly sliced (about ½ cup)
- ⅓ cup (30g) fresh cilantro, chopped
- ¼ cup (60ml) fresh lime juice (about 2 limes)
- ⅓ cup (80ml) olive oil
- 1 tablespoon honey
- 1 small garlic clove, minced
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Combine chili powder, cumin, garlic powder, oregano, salt, and pepper in a small bowl. Pat chicken dry, drizzle with olive oil, and rub with spice mixture. Let rest for 15 minutes.
- Make the dressing by combining lime juice, olive oil, honey, minced garlic, cumin, salt, and cayenne in a jar. Shake until emulsified and set aside.
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5-10 minutes before slicing.
- Prepare vegetables: chop romaine, dice bell pepper, slice red onion, chop cilantro, and dice avocado just before serving.
- Assemble bowls with romaine as the base. Arrange black beans, corn, bell pepper, red onion, sliced chicken, and avocado in sections. Sprinkle with cilantro.
- Drizzle with dressing just before serving or serve dressing on the side. Enjoy immediately!