Description
Zesty Southwest Chicken Salad is a vibrant and flavor-packed dish that brings the fiesta to your table! This refreshing salad features juicy grilled chicken, crisp romaine, colorful bell peppers, creamy avocado, and a zingy lime dressing. Perfect for summer gatherings or quick weeknight dinners, this dish promises to delight your taste buds with every bite. Quick to prepare and highly versatile, it can be served as a main or side dish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cups fresh romaine lettuce, chopped
- 1 cup bell peppers (mixed colors), diced
- 1 cup corn (canned or fresh)
- 1 can (15 oz) black beans, rinsed
- 1 large avocado, diced
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat grill or stovetop pan over medium heat. Season chicken breasts with salt, pepper, cumin, and chili powder. Grill for 6-7 minutes per side until juices run clear.
- While chicken cooks, chop romaine and bell peppers into bite-sized pieces.
- Rinse black beans under cold water. In a large bowl, combine beans, corn, and chopped veggies.
- Dice avocado and add to the mixture.
- In a small bowl or jar, whisk together lime juice and olive oil; drizzle over the veggies.
- Once chicken has rested slightly after grilling, chop it into strips and toss with the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 75mg
Keywords: For added flavor, marinate the chicken in lime juice and spices for at least 30 minutes before grilling. Substitute black beans with chickpeas or use shrimp for a seafood twist. Store any leftovers in an airtight container for up to three days but keep dressing separate until serving.