Description
Zesty Southwest Chicken Salad: Juicy grilled chicken, black beans, sweet corn, fresh avocado, and a kick of chili.
Ingredients
Scale
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon southwest seasoning blend
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Salad:
- 8 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen and thawed, or grilled)
- 1 large red bell pepper, diced
- ½ red onion, thinly sliced
- 1 large avocado, diced
- ½ cup shredded cheddar or Mexican-blend cheese
- ¼ cup fresh cilantro, chopped
- ⅓ cup crushed tortilla chips for garnish
For the Zesty Southwest Dressing:
- ⅓ cup olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon southwest seasoning blend
- 1 garlic clove, minced
- ¼ teaspoon salt
Instructions
- Pound chicken breasts to an even thickness of about ¾ inch. Mix olive oil, southwest seasoning, salt, and pepper, then rub over chicken. Let marinate for at least 15 minutes.
- Cook chicken in a hot grill pan or skillet for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- Whisk together all dressing ingredients until well combined and emulsified.
- In a large salad bowl, arrange romaine lettuce as the base. Layer on tomatoes, black beans, corn, bell pepper, and red onion.
- Add the sliced chicken and diced avocado on top. Sprinkle with cheese and cilantro.
- Just before serving, drizzle with the dressing and top with crushed tortilla chips.