Description
Elevate your lunch with the Spicy Southwest Chicken Salad, a vibrant mix of tender chicken, fresh veggies, and zesty dressing. Perfect for busy weeknights or summer cookouts, this salad combines bold flavors that will tantalize your taste buds and brighten any meal. Whether served as a main dish or a side, it’s sure to impress guests and satisfy cravings. Get ready to enjoy a refreshing culinary experience!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 2 tsp cumin
- 2 tsp chili powder
- 1 cup bell peppers (mixed colors, chopped)
- 1/2 cup red onion (thinly sliced)
- 1 cup corn (fresh or canned, drained)
- 1 can black beans (15 oz, drained and rinsed)
- 4 cups lettuce (romaine or mixed greens, chopped)
- 1 avocado (diced)
- Juice of 2 limes
- 1/2 cup sour cream or Greek yogurt
Instructions
- Marinate the chicken by combining olive oil, cumin, chili powder, salt, and pepper in a bowl. Coat chicken breasts well and let them marinate while prepping other ingredients.
- Heat a skillet over medium-high heat. Cook marinated chicken for about 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from heat and let rest.
- Chop bell peppers, red onion, corn, and avocado into bite-sized pieces.
- In a large bowl, combine chopped lettuce with black beans and veggies. Slice the cooked chicken and add it to the mixture.
- Drizzle lime juice over the salad along with sour cream or Greek yogurt. Toss gently until everything is well coated.
- Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Southwest
Nutrition
- Serving Size: 1 salad (approx. 350g)
- Calories: 460
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For added protein, consider substituting chicken with grilled shrimp or chickpeas. Store leftovers in an airtight container for up to three days; keep dressing separate until serving.