Quick Southwest Chicken Salad
Experience a burst of flavors with this Quick Southwest Chicken Salad. Featuring tender chicken, crisp veggies, and zesty lime, this vibrant dish is perfect for summer barbecues or a refreshing meal any day. Easy to prepare and endlessly customizable, it’s a delightful blend of textures that will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Searing
- Cuisine: Southwest
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- 1 ripe avocado, diced
- 6 cups lettuce mix (romaine and spinach)
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions
- Season chicken breasts with salt, cumin, and chili powder. Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 6-8 minutes on each side until golden brown and cooked through.
- Let the chicken cool slightly before shredding it into bite-sized pieces with two forks.
- While the chicken cools, prepare the veggies: dice tomatoes, slice red onion thinly, and chop cilantro if using.
- In a large bowl, combine shredded chicken with black beans, corn, lettuce mix, diced tomatoes, avocado chunks, onion slices, lime juice, and drizzle olive oil over everything.
- Season with additional salt and pepper as needed; toss gently until well mixed. Serve immediately or chill before serving.
Nutrition
- Serving Size: Approximately 1.5 cups (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 27g
- Cholesterol: 70mg
Keywords: Feel free to swap chicken for shrimp or tofu for a vegetarian option. Customize your salad by adding bell peppers or cucumbers for extra crunch. Store leftovers in an airtight container for up to three days.