Southwestern Chicken Salad Recipe
Do you want a salad that is fresh, colorful, and full of flavor? This Southwestern Chicken Salad Recipe is perfect.
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups mixed lettuce
- 1 cup cherry tomatoes halved
- 1 cup corn kernels fresh or canned
- 1 cup black beans drained and rinsed
- 1/2 red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup cilantro chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon ranch or southwest dressing
Instructions
Season the Chicken
- Rub chicken breasts with chili powder, cumin, garlic powder, salt and pepper evenly.
Cook the Chicken
- Heat olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side.
Check for Doneness
- Ensure chicken is cooked through and internal temperature reaches 165°F (74°C).
Let Chicken Rest
- Remove chicken from heat. Let it rest 5 minutes before slicing to retain juices.
Prepare Lettuce and Veggies
- Wash and chop lettuce. Slice cherry tomatoes, red bell pepper, and red onion.
Combine Salad Ingredients
- In a large bowl, mix lettuce, tomatoes, bell pepper, onion, corn, and black beans.
Slice Chicken
- Cut rested chicken into thin strips. Add to the salad mixture evenly.
Add Cheese and Cilantro
- Sprinkle shredded cheddar cheese and chopped cilantro over the salad for extra flavor.
Make Dressing
- Whisk together olive oil, lime juice, and ranch or southwest dressing in a small bowl.
Toss Salad
- Pour dressing over salad. Toss gently until all ingredients are coated evenly.
Serve Immediately
- Divide salad into plates or bowls. Serve fresh for the best taste and texture.
Notes
- Use leftover grilled chicken for a faster version.
- Add avocado slices for extra creaminess.
- Use fresh lime juice for best flavor.
- Adjust chili powder for desired spiciness.
- Serve immediately to keep lettuce crisp and fresh.