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Southwest Chicken Salad

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Experience a burst of flavors with this vibrant Southwest Chicken Salad, featuring succulent chicken, crunchy veggies, and a zesty lime dressing. Perfect for meal prep or entertaining, this salad is not only visually appealing but also deliciously satisfying. Customize it to your liking and enjoy a fresh, healthy dish that’s sure to impress!

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup diced bell peppers (any color)
  • 1/2 cup thinly sliced red onion
  • 1 cup corn (canned or fresh, grilled if possible)
  • 1 can (15 oz) black beans, rinsed and drained
  • 4 cups chopped romaine or mixed greens
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat grill or skillet over medium heat. Season chicken breasts with salt, pepper, and chili powder. Cook for about 6-7 minutes per side until golden brown and juices run clear. Let cool before cubing.
  2. While the chicken cooks, chop bell peppers and red onion into bite-sized pieces. Rinse black beans under cold water.
  3. In a small bowl, whisk together lime juice, olive oil, garlic powder, salt, and pepper.
  4. In a large bowl, combine the chopped veggies and black beans. Add cubed chicken and cilantro (if using). Drizzle with dressing and toss gently until well coated.
  5. Serve immediately or refrigerate for up to 30 minutes before serving.

Nutrition

Keywords: Feel free to substitute black beans with chickpeas or add diced avocado for creaminess. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://cookingwithruth.com/zesty-southwest-chicken-salad-recipe-for-a-fiesta-feast/