ULTIMATE SOUTHWEST CHICKEN SALAD
This Southwest Chicken Salad is a vibrant and flavorful dish perfect for a quick and healthy meal. It combines juicy chicken with a colorful array of vegetables, black beans, corn, and a zesty lime dressing, all customizable to your taste preferences for a satisfying culinary experience.
Equipment
- Oven
- baking dish
- Small bowl
- Whisk
- Large bowl
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt to taste
- Pepper to taste
- 6 cups mixed greens romaine, spinach, or your favorite blend
- 1 cup cooked black beans, rinsed and drained
- 1 cup corn kernels fresh, frozen, or canned
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- 1 avocado, diced
- ½ cup cherry tomatoes, halved
- ¼ cup olive oil
- ¼ cup lime juice freshly squeezed
- 2 tbsp chopped cilantro
- 1 tbsp honey or agave nectar
- 1 clove garlic, minced
- ½ tsp chili powder
- ¼ tsp cumin
- Pinch of red pepper flakes optional
- Shredded cheddar or Monterey Jack cheese optional
- Crumbled tortilla chips optional
- Pickled jalapeños, sliced optional
- Sour cream or Greek yogurt optional
- Hot sauce optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated.
- Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5-10 minutes before shredding or dicing.
- Rinse and drain the black beans and corn. If using frozen corn, thaw it slightly.
- Dice the red bell pepper, slice the red onion, dice the avocado, and halve the cherry tomatoes.
- Wash and dry the mixed greens.
- In a small bowl, whisk together olive oil, lime juice, chopped cilantro, honey (or agave), minced garlic, chili powder, cumin, red pepper flakes (if using), salt, and pepper.
- Taste and adjust the seasonings as needed.
- In a large bowl, combine the mixed greens, black beans, corn, red bell pepper, red onion, avocado, and cherry tomatoes.
- Add the shredded or diced chicken to the bowl.
- Pour the dressing over the salad and toss gently to combine.
- Top with your favorite optional toppings, such as shredded cheese, tortilla chips, or pickled jalapeños.
- Serve the Southwest Chicken Salad immediately.
Notes
For even more flavor, marinate the chicken in the spice mixture for at least 30 minutes before cooking. To meal prep, store the salad ingredients separately from the dressing to prevent sogginess. Cooked chicken can be stored in the refrigerator for up to 3 days. Customize the salad with grilled chicken, rotisserie chicken, shrimp, or tofu. Add diced jicama, mango, or cucumber for added flavor. Vary the spice level by adjusting the amount of chili powder and red pepper flakes.