Southwest Chicken Salad

A vibrant and flavorful salad featuring seasoned chicken, fresh vegetables, and a zesty dressing, perfect for any occasion.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Tex-Mex

Calories: 450

For the Chicken

2 pieces boneless, skinless chicken breasts Substitute with tofu or tempeh for a vegetarian option.
1 teaspoon chili powder Use paprika for a milder taste.
0.5 teaspoon cumin Coriander can be used as an alternative.
Salt and pepper to taste Essential for seasoning.

For the Salad

8 cups lettuce (romaine or mixed greens) Spinach or kale can be used as substitutes.
1 cup cherry tomatoes, halved Diced cucumbers can be used for crunch.
1 cup black beans, rinsed and drained Pinto beans work as an alternative.
1 cup corn (fresh, frozen, or canned) Diced bell peppers can be used as an alternative.
1 avocado, diced Greek yogurt can provide similar creaminess.
0.5 cup shredded cheese (cheddar or Monterey Jack) Use dairy-free cheese for a vegan option.
0.5 cup tortilla strips Crushed tostadas or croutons are great alternatives.
Lime wedges for serving Lemon can also work similarly.
Dressing of choice (e.g., cilantro lime dressing) A vinaigrette can be a lighter option.

Preparation

Season the chicken breasts with chili powder, cumin, salt, and pepper.
Cook the chicken on a grill or skillet over medium heat until fully cooked, about 6-7 minutes per side.
Let the chicken rest before slicing.

Assembly

In a large bowl, combine the lettuce, tomatoes, black beans, corn, avocado, and cheese.
Slice the chicken and add it to the salad mixture.
Toss the salad with your dressing of choice and top with tortilla strips.
Serve with lime wedges on the side.

Prepare chicken in bulk ahead of time for quick salads. Marinate chicken for added flavor. Avoid overdressing the salad to prevent sogginess.