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–+ servings
High Protein Southwest Chicken Salad

High Protein Southwest Chicken Salad for a Flavorful Boost

Enjoy a High Protein Southwest Chicken Salad packed with flavors and nutrients, perfect for meal prep or a quick lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwestern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken breasts Substitute with tofu for a vegetarian option.
  • 2 tablespoons Olive oil Can substitute with avocado oil.
  • 2 teaspoons Chili powder Adjust quantity to customize spiciness.
  • 1 teaspoon Ground cumin Taco seasoning blend can work well.
  • 1 teaspoon Garlic powder Fresh garlic can be used but adjust amount accordingly.
  • to taste Salt
  • to taste Pepper
For the Salad
  • 1 can (15-ounce) Black beans Rinsed and drained; pinto beans can be an alternative.
  • 1 cup Corn Can use fresh, canned, or frozen.
  • 1 piece Red bell pepper Diced; yellow or orange can be substituted.
  • 1 piece Avocado Diced; swap for diced mango for a fruity twist.
  • 1/2 cup Red onion Finely chopped; shallots can be an alternative.
  • 1/4 cup Fresh cilantro Chopped; parsley can be used instead.
  • 2 cups Romaine lettuce Chopped; mixed greens can be a variety.
  • 1 cup Cherry tomatoes Halved; grape tomatoes can be used.
  • 1/2 cup Cheddar cheese Shredded; opt for dairy-free cheese for vegan version.
For the Dressing
  • 1/4 cup Greek yogurt Can substitute with sour cream or plant-based yogurt.
  • 1 lime Lime juice Juice of 1 lime; lemon juice can be used if necessary.
  • 1 piece Jalapeno Minced, optional for extra heat.

Equipment

  • grill pan
  • mixing bowls
  • measuring cups
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat a large grill pan over medium-high heat for about 5 minutes until shimmering.
  2. In a bowl, whisk together olive oil, chili powder, ground cumin, garlic powder, salt, and pepper until well combined.
  3. Brush the seasoning mixture onto both sides of the chicken breasts, ensuring an even coating.
  4. Place the seasoned chicken onto the grill pan and grill for 6-7 minutes on each side, until they reach an internal temperature of 165°F.
  5. In a large mixing bowl, toss black beans, corn, diced red bell pepper, avocado, chopped red onion, cilantro, romaine lettuce, and halved cherry tomatoes until evenly distributed.
  6. In another bowl, mix Greek yogurt, lime juice, and a pinch of salt and pepper until smooth.
  7. Pour the dressing over the salad mixture and toss gently until well-coated just before serving.
  8. Once the chicken has rested, slice it against the grain and arrange it on top of the salad.
  9. Serve immediately or store components separately for freshness.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 36gProtein: 35gFat: 22gSaturated Fat: 7gCholesterol: 85mgSodium: 450mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 30IUVitamin C: 70mgCalcium: 20mgIron: 15mg

Notes

Use a meat thermometer to ensure chicken is cooked to 165°F. Let chicken rest for 5 minutes after grilling. Dress salad just before serving to keep veggies crisp.

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