Description
Southwest Chicken Salad is a vibrant and satisfying dish that combines tender grilled chicken, fresh vegetables, and zesty dressing. Bursting with flavor from sweet bell peppers, creamy avocado, and a hint of cumin and lime, this salad is perfect for a light lunch or as a show-stopping side at barbecues. Easy to prepare and versatile enough to please any palate, it’s sure to impress your guests with its colorful presentation.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 cup bell peppers (mixed red and yellow), chopped
- 1 cup corn (fresh or frozen)
- 1 cup black beans, rinsed
- 4 cups romaine lettuce or mixed greens, chopped
- 1 ripe avocado, diced
- 2 tbsp olive oil
- Juice of 2 limes
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat grill or stovetop pan to medium-high heat. Season chicken with salt and pepper.
- Grill or pan-fry chicken for 6-8 minutes per side until cooked through (165°F/75°C). Let rest before slicing.
- Chop bell peppers and avocado; rinse black beans and corn if using canned.
- In a small bowl, whisk together olive oil, lime juice, and cumin. Adjust seasoning if needed.
- In a large bowl, combine lettuce, chicken slices, bell peppers, corn, black beans, and avocado. Toss with dressing until well-coated.
- Serve garnished with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg