Description
A hearty Southwest chicken salad featuring seasoned chicken, fresh vegetables, black beans, and a creamy dressing, perfect for a light dinner or satisfying lunch.
Ingredients
Scale
- 2 cups cooked chicken breast (diced or shredded)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper (to taste)
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1 cup corn (grilled, fresh, or canned, drained)
- 1 15 oz can black beans, rinsed and drained
- 1 avocado (diced)
- ¼ cup red onion (thinly sliced)
- ½ cup shredded cheddar or Mexican-blend cheese
- ½ cup ranch dressing
- 2 tablespoons salsa
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Optional: tortilla strips or crushed tortilla chips
- Optional: fresh cilantro (chopped)
- Optional: jalapeño slices
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Cook 3 to 4 minutes until warmed through and lightly golden. Set aside.
- In a small bowl, whisk ranch dressing, salsa, lime juice, chili powder, and smoked paprika until smooth.
- In a large bowl or serving platter, layer romaine lettuce, tomatoes, corn, black beans, avocado, red onion, and cheese.
- Top salad with warm seasoned chicken.
- Drizzle with Southwest dressing just before serving.
- Add optional toppings such as tortilla strips, cilantro, or jalapeños if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg