Southwest Chicken Salad
This vibrant Southwest Chicken Salad is a quick, healthy, and satisfying meal packed with protein and flavor, making it a perfect weeknight dinner option.
Ingredients
Salad Base
- 4 cups Romaine or mixed greens Use any greens you prefer.
- 1 can Black beans Drain and rinse before adding.
- 1 can Corn Drain before adding.
- 1 cup Chopped grape tomatoes
- 1 medium Bell pepper, diced Any color bell pepper is fine.
- 1 small Red onion, diced
- 1 medium Avocado, sliced Add just before serving to prevent browning.
- 1 cup Tortilla strips Optional for extra crunch.
- 2 cups Cooked chicken Rotisserie or grilled works well.
Dressing
- 1/4 cup Olive oil
- 1 lime Fresh lime juice Juice from one lime.
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Honey Adjust to taste.
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Garlic powder Optional.
Instructions
Preparation
- In a bowl, whisk together olive oil, lime juice, cumin, smoked paprika, honey, salt, and garlic powder to create the dressing.
- In a large bowl, toss the cooked chicken with spices and allow to marinate for a few minutes.
Assembly
- Start by adding the chopped greens to a large bowl.
- Layer in the black beans, corn, tomatoes, bell pepper, and red onion.
- Top the salad with the marinated chicken.
- Drizzle the dressing over the salad.
- Add the sliced avocado just before serving to avoid browning.
- Crumble tortilla strips on top for added crunch.
- Toss everything together gently and serve.
Notes
Store the salad components separately until ready to serve to prevent sogginess. Avocado should be added right before eating.