Description
Indulge in a zesty Southwest Chicken Salad—packed with corn, black beans, and avocado. A quick, healthy delight with bold flavors to savor!
Ingredients
Scale
- For the Chicken:
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- For the Salad:
- 8 cups romaine lettuce, chopped
- 1 cup arugula (optional)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, fresh or thawed frozen
- 1 large red bell pepper, diced
- 1 medium avocado, diced
- ½ red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- ⅓ cup crumbled cotija or feta cheese
- For the Cilantro-Lime Dressing:
- ⅓ cup Greek yogurt
- ¼ cup olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- ¼ cup fresh cilantro
- 1 small garlic clove
- ½ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Pat chicken dry and season with taco seasoning, cumin, garlic powder, and salt mixed with olive oil. Let marinate for at least 15 minutes.
- Cook chicken in a skillet over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- Make dressing by blending Greek yogurt, olive oil, lime juice, honey, cilantro, garlic, and cumin until smooth. Season with salt and pepper.
- In a large bowl, combine romaine and arugula. Layer black beans, corn, bell pepper, red onion, and tomatoes on top.
- Arrange sliced chicken on top of vegetables. Add diced avocado and sprinkle with cheese and cilantro.
- Serve with dressing on the side or toss everything together just before serving.