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–+ servings
Southwest Chicken Salad

Zesty Southwest Chicken Salad That's Purely Irresistible

This Southwest Chicken Salad is packed with vibrant flavors, healthy ingredients, and quick prep, making it the perfect dish for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breast A lean protein source; for quicker prep, use pre-sliced chicken.
  • 2 tablespoons Olive Oil Perfect for marinating the chicken, adding moisture; substitute with avocado oil for a different flavor.
  • 2 tablespoons Lime Juice Adds brightness and acidity; swap for lemon juice if needed.
  • 1 tablespoon Southwest Seasoning A blend of spices like cumin, chili powder, and smoked paprika for a spicy kick; can be store-bought or homemade.
For the Salad Base
  • 1 head Romaine Hearts Provides a crunchy base; can be replaced with any leafy greens.
  • 1 can Black Beans Adds fiber and protein; substitute with pinto beans if preferred.
  • 1 cup Corn For sweetness and crunch; use fresh, canned, or frozen based on availability.
For the Toppings
  • 1 cup Tomato Freshness and flavor boost; choose vine-ripe for the best taste.
  • 1 piece Jalapeño Adds heat; adjust quantity based on your spice tolerance.
  • 1/4 cup Cilantro Brightens the dish with its herbal notes; fresh is best!
  • 1 piece Bell Pepper Adds color and crunch; choose red or yellow for sweetness.
  • 1/2 piece Onion For a bit of zing; can substitute with green onions for milder flavor.
  • 1 piece Avocado Creamy texture that complements all the flavors; add just before serving to prevent browning.
  • 1 cup Tortilla Strips Adds an irresistible crunch; feel free to make your own or buy ready-made.

Equipment

  • Skillet
  • mixing bowl
  • Cutting board

Method
 

Step-by-Step Instructions for Southwest Chicken Salad
  1. Begin by slicing the chicken breasts into even strips. In a mixing bowl, combine the chicken with olive oil, lime juice, and southwest seasoning, ensuring each piece is well-coated. Let the chicken marinate for 20-30 minutes.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add the marinated chicken strips and cook for about 3-5 minutes on each side, or until cooked through.
  3. While the chicken cools, wash and chop the romaine hearts into bite-sized pieces. Toss with dressing until lightly coated.
  4. Slice the cooled chicken and add to the bowl with the salad base, black beans, corn, and chopped vegetables. Gently fold in and drizzle with additional dressing.
  5. Top with crispy tortilla strips and serve immediately for the best experience.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 26gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Store leftover salad in a sealed container for up to 24 hours, adding avocado just before serving to prevent browning.

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