A hearty, vibrant, and flavor-packed Southwest Chicken Salad Recipe bursting with zesty, smoky, and refreshing flavors! This nutritious, protein-rich dish is perfect as a light meal, meal-prep favorite, or a crowd-pleasing side for any occasion.
Ingredients
chicken breasts
mixed greens (romaine, spinach, or your favorite mix)
cherry tomatoes, halved
black beans, drained and rinsed
corn kernels (fresh, canned, or frozen)
avocado, sliced
red onion, thinly sliced
shredded cheddar cheese
chopped cilantro
Greek yogurt
lime juice
olive oil
chili powder
cumin
smoked paprika
Salt and pepper to taste
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Instructions
Prepare the Chicken:Season chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper.Grill the chicken over medium heat for 6–8 minutes per side, or until fully cooked (internal temperature of 165°F/74°C).Let the chicken rest for 5 minutes, then slice into strips.
Assemble the Salad:In a large bowl, layer the mixed greens as the base.Add cherry tomatoes, black beans, corn, avocado slices, red onion, shredded cheddar cheese, and chopped cilantro.
Make the Dressing:In a small bowl, whisk together Greek yogurt, lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and pepper until smooth and creamy.
Combine:Drizzle the dressing over the salad.Toss lightly to coat all the ingredients evenly.Top with the sliced grilled chicken.
Serve:Serve immediately as a standalone meal or as a side dish. Enjoy the fresh, zesty flavors!