Southwest Chicken Salad
This southwest chicken salad packs tons of flavor into a meal-sized salad that is also simple to make. Seasoned chicken, avocado, black beans, and corn are tossed together with a creamy Greek yogurt-based southwest dressing.
Servings: 4
Equipment
- Cutting board
- Chef's knife
- Baking sheet
- Small blender
- Measuring cups
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breast
- ½ lime
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Dash of salt and black pepper
For the Creamy Dressing
- ½ cup plain Greek yogurt
- ¼ cup salsa
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 1 teaspoon honey
- ½ teaspoon cumin
- ¼ teaspoon salt
For the Salad
- 8 cups chopped romaine lettuce
- 1 cup frozen corn thawed
- 1 cup black beans
- ½ pint cherry tomatoes halved
- 1 medium red bell pepper diced
- ½ cup crumbled tortilla chips
- ¼ cup chopped red onion
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray and add the chicken breasts. Combine the chili powder, cumin, garlic powder, salt and pepper in a small bowl and mix. Add the juice and zest of the lime to the chicken then sprinkle the spice blend onto the chicken and bake for 15-18 minutes or until cooked through. Allow to cool then dice.
- To make the creamy dressing, add all the ingredients to a small blender and puree until smooth.
- Divide salad ingredients between four bowls and serve.
Nutrition
Serving: 1salad | Calories: 350kcal | Carbohydrates: 39g | Protein: 35g | Fat: 7g | Fiber: 9g | Sugar: 9g