This Quick Southwest Chicken Salad is a flavorful and healthy meal packed with tender chicken, black beans, corn, and a zesty homemade dressing. With a combination of fresh vegetables and bold spices, this salad is perfect for lunch or a light dinner and can be made in minutes.
Ingredients:
For the Salad:
2 cups cooked chicken breast, shredded
1 can (15 oz) black beans, drained and rinsed
1 cup corn (canned or fresh)
1 red bell pepper, diced
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup shredded cheese (optional)
4 cups mixed greens or romaine lettuce
For the Dressing:
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions:
Prepare the Salad: In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, red onion, and cilantro. Toss to mix.
Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
Assemble the Salad: On a large serving platter or individual plates, spread the mixed greens or romaine lettuce. Top with the chicken and vegetable mixture. Drizzle the dressing over the salad and gently toss to combine.
Serve: Sprinkle with shredded cheese if desired, and serve immediately.
Prep Time: 10 minutes | Total Time: 10 minutes
Kcal: 350 kcal | Servings: 4 servings