Description
A vibrant and flavorful Southwest Salad packed with seasoned chicken, fresh vegetables, black beans, corn, and topped with a zesty Cilantro Lime Dressing. Perfect for a quick, hearty lunch or dinner.
Ingredients
Scale
Protein
- ½ of a small chicken breast
- 2 Tablespoons taco seasoning
- 1 Tablespoon avocado oil
Vegetables & Beans
- 1 ½ cups chopped romaine lettuce
- 4 cherry tomatoes
- ¼ cup black beans (drained and rinsed)
- ¼ cup corn
- 1/8 cup black olives
- 4 slices bell peppers (any color)
- 1 jalapeno pepper (seeded and diced)
Dairy & Toppings
- 2 Tablespoons guacamole
- 2 Tablespoons sour cream
- ½ cup Mexican cheese (shredded)
- ¼ cup tortilla strips
- 2 sprigs fresh cilantro
Dressing & Garnish
- 2 Tablespoons Cilantro Lime Dressing
- 2 lime wedges (optional)
Instructions
- Heat the oil: Heat the avocado oil in a cast iron skillet over medium-high heat to prepare for cooking the chicken.
- Season the chicken: Generously season both sides of the half chicken breast with the taco seasoning, ensuring it’s well coated.
- Cook the chicken: Place the chicken in the hot skillet and sear it untouched on the first side for 5 minutes until a deep golden brown crust forms and it releases easily from the pan.
- Flip and finish cooking: Use kitchen tongs to carefully flip the chicken and cook on the other side for 4 to 5 more minutes, lowering the heat slightly if necessary to prevent burning, until the chicken is cooked through.
- Rest the chicken: Remove the skillet from heat and let the chicken rest for at least 5 minutes. This allows the juices to redistribute, keeping the meat juicy when sliced.
- Assemble the salad: Fill a large bowl or pie dish with chopped romaine lettuce. Top with cherry tomatoes, black beans, corn, black olives, bell peppers, jalapeno, guacamole, sour cream, shredded cheese, cilantro sprigs, and tortilla strips.
- Add sliced chicken and dressing: Slice the rested chicken breast and arrange it on top of the salad. Drizzle with 2 tablespoons of Cilantro Lime Dressing.
- Serve: Garnish with lime wedges, if desired, and serve immediately to enjoy the fresh flavors and textures.
Notes
- Use fresh, high-quality chicken breast for the best flavor and tenderness.
- Taco seasoning can be store-bought or homemade; adjust spice levels according to preference.
- Avocado oil provides a high smoke point and neutral flavor; olive oil or canola oil work well as substitutes.
- For a vegetarian version, omit the chicken and add grilled tofu or extra beans.
- Letting the chicken rest is crucial for juicy, tender slices in your salad.
- Feel free to customize the salad toppings with your favorite Southwest ingredients like avocado slices or pickled onions.
- The tortilla strips add a pleasing crunch — substitute with crushed tortilla chips if preferred.
- Cilantro Lime Dressing can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 929 kcal
- Sugar: 26 g
- Sodium: 1473 mg
- Fat: 55 g
- Saturated Fat: 17 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 18 g
- Protein: 52 g
- Cholesterol: 139 mg
