Description
Zesty Southwest Chicken Salad is a vibrant, flavor-packed dish that brings together grilled chicken, fresh vegetables, and zesty dressing for an unforgettable experience. Perfect for meal prep or serving at gatherings, this salad combines the crunch of veggies with the juiciness of chicken, creating a delightful medley of flavors. Whether enjoyed as a light meal or a refreshing side, this recipe is sure to impress family and friends alike!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn (or frozen)
- 1 can (15 oz) black beans
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tsp cumin powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Chicken: Preheat grill or skillet over medium-high heat. Season chicken with salt, pepper, and cumin. Cook for 6-7 minutes per side until golden brown and an internal temperature of 165°F (75°C) is reached. Let rest before slicing.
- 2. Prepare the Veggies: While chicken rests, chop red bell pepper, cherry tomatoes, avocado, and cilantro. In a large bowl, combine all veggies with drained black beans and corn.
- 3. Create Dressing: Whisk lime juice and olive oil in a small bowl; season with salt and pepper.
- 4. Toss Together: Add sliced chicken to the veggie mixture. Drizzle dressing on top and toss gently until well combined. Serve immediately or chill slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Southwest
Nutrition
- Serving Size: 1 salad bowl (approx. 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 26g
- Cholesterol: 70mg
Keywords: For added protein and fiber, consider swapping in quinoa for some of the corn. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.