Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Lime wedges for serving
- Your favorite southwestern dressing
Instructions
- Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken for about 6-7 minutes per side until fully cooked and browned. Rest the chicken for a few minutes before slicing into strips.
- In a large bowl, combine salad greens, corn, black beans, and diced red bell pepper.
- Top the salad with sliced chicken, avocado slices, shredded cheese, and chopped cilantro.
- Drizzle with your preferred southwestern dressing.
- Garnish with lime wedges and serve immediately or chilled.
Notes
- Adjust the spice level with more chili powder or hot sauce for extra heat.
- For a creamier texture, add Greek yogurt or sour cream to the dressing.
- Sprinkle crispy tortilla strips or toasted nuts for added crunch.
- Serve with warm tortillas or on a bed of quinoa for more filling options.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Healthy,Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg