Description
Experience a burst of Southwest flavors with this vibrant and hearty salad. Packed with grilled chicken, fresh veggies, and a zesty dressing, this dish is not only delicious but also highly customizable to suit various dietary needs. Ideal for lunch or dinner, it’s quick to prepare and will leave your taste buds craving more.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 4 cups mixed greens (such as romaine, spinach, and arugula)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- Tortilla strips for topping
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a bowl, mix olive oil, lime juice, cumin, paprika, garlic powder, salt, and pepper. Marinate chicken breasts in the mixture for at least 15 minutes.
- Preheat grill to medium-high heat. Grill chicken for about 6–7 minutes on each side until cooked through. Let it rest before slicing.
- In a large bowl, combine mixed greens, black beans, corn, cherry tomatoes, avocado cubes, and cilantro.
- Place sliced grilled chicken on top of the salad mixture.
- Drizzle with your favorite southwest dressing or make a simple one using sour cream mixed with lime juice, salt, pepper, and spices.
- Toss gently to combine and top with tortilla strips before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 75mg