Description
A vibrant and zesty Southwest Chicken Salad loaded with juicy chicken, creamy avocado, black beans, corn, and a lime-infused dressing—perfect for a 20-minute weeknight meal or meal prep.
Ingredients
Scale
- 3 cups cooked chicken breast, shredded or diced
- 1 romaine lettuce heart, chopped
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen and thawed, or canned)
- 1/2 red onion, finely diced
- 1/2 cup cilantro, roughly chopped
- 1 jalapeño, seeded and minced (optional)
- For the Southwest dressing:
- 1/4 cup lime juice (about 2 limes)
- 1/3 cup olive oil
- 2 teaspoons honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a small bowl or mason jar, whisk together lime juice, olive oil, honey, cumin, chili powder, garlic powder, salt, and pepper. Set aside.
- Assemble the base: In a large bowl, toss together chopped romaine, shredded chicken, black beans, and corn.
- Add fresh elements: Fold in cherry tomatoes, diced avocado, red onion, and jalapeño (if using) gently to avoid mashing.
- Finish and serve: Drizzle dressing over the salad, add chopped cilantro, and toss to coat. Serve immediately.
Notes
Substitute chicken with black beans or roasted sweet potatoes for a vegetarian version. Add cheese or tortilla chips for a fun twist. Dressing can be made ahead and stored for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: -
- Sodium: -
- Fat: 25g
- Saturated Fat: -
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: 24g
- Fiber: 9g
- Protein: 29g
- Cholesterol: -