Description
This High-Protein Southwest Chicken Salad is a vibrant explosion of colors and textures, featuring juicy seared chicken, creamy avocado, and a zesty dressing that ties everything together beautifully. It's packed with bold flavors, is quick to prepare, nutrient-dense, and incredibly adaptable to fit your family's preferences.
Ingredients
1.5 pounds Boneless Skinless Chicken Breast, sliced into thin strips or bite-sized cubes
2 tablespoons Avocado Oil
2 large heads Romaine Lettuce, chopped into crisp, bite-sized pieces
1 can (15 oz) Black Beans, rinsed and drained
1 cup Corn, fresh or froze
1 cup Cherry Tomatoes, halved
1/4 cup Red Onion, finely diced
1 large Bell Pepper, diced
1 large Ripe Avocado, sliced or cubed
A handful Fresh Cilantro, chopped
1/4 cup Extra Virgin Olive Oil
Juice of 2 Limes
1 tablespoon Raw Honey
1 teaspoon Ground Cumi
1/2 teaspoon Smoked Paprika
A pinch of Sea Salt
Instructions
- Prepare the dressing by combining the olive oil, lime juice, honey, cumin, smoked paprika, and sea salt in a jar and shake until emulsified
- Pat the chicken breasts dry, season with cumin and smoked paprika, and sear in avocado oil over medium-high heat for about 5-7 minutes per side until cooked through
- Let the chicken rest for 5 minutes before slicing
- In a large bowl, combine the lettuce, black beans, corn, cherry tomatoes, red onion, and bell pepper
- Add the sliced chicken to the bowl, pour the dressing over the top, and toss gently
- Fold in the avocado and cilantro just before serving
Notes
For a creamier dressing, add plain Greek yogurt to the dressing.
To store leftovers, keep the dressing and avocado separate until ready to eat.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 100mg