Too hot to turn on the oven? This Southwest Chicken Salad is your new best friend. It is fresh, filling, and so colorful. You can have a healthy dinner on the table in just 35 minutes.
Why You’ll Love This Recipe
This recipe is a winner for busy families. It uses simple pantry staples like black beans and corn. You get a restaurant-quality meal right at home. It is perfect for a summer healthy reset.
Your family will love the crunch and zest in every bite. It is budget-friendly and feeds four people easily. You can even prep the ingredients ahead of time for a stress-free evening.
Simple Cooking Steps
You start by seasoning the chicken with warm spices. Then, sear it in a skillet until golden and juicy. While it rests, you toss the fresh veggies together. It is incredibly simple for any beginner cook.
Ingredients You’ll Need
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 cups chopped romaine lettuce
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or thawed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 large avocado, sliced
- 1/2 cup cilantro-lime vinaigrette
- 1/4 cup crispy tortilla strips
Step-by-Step
- Season chicken breasts evenly with chili powder, cumin, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 6 to 8 minutes per side or until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into thin strips.
- In a large mixing bowl, toss together the romaine lettuce, black beans, corn, cherry tomatoes, and red onion.
- Divide the salad mixture into four bowls and top each with the sliced chicken and avocado.
- Drizzle with cilantro-lime vinaigrette and garnish with tortilla strips immediately before serving.
Best Ways to Enjoy It
Serve this salad in large, shallow bowls to show off the colors. Add a side of warm cornbread or some fresh fruit. It is a wonderful meal to enjoy on the patio. Set the table and enjoy a refreshing summer evening with your family.
Keep It Fresh
Store leftovers in airtight containers in the fridge. The chicken and veggies stay fresh for up to 3 days. Keep the dressing separate to prevent the lettuce from getting soggy. Reheat the chicken briefly or enjoy it cold for a quick lunch.
Recipe Tips
- Don’t skip the resting time for the chicken to keep it juicy.
- Use a meat thermometer to avoid overcooking the breast meat.
- Buy pre-washed romaine lettuce to save extra time on weeknights.
- Add a squeeze of fresh lime juice for extra brightness.
- For a summer BBQ, grill the chicken instead of using a skillet.
- Top with extra cilantro if you love fresh herbs.
Ways to Switch It Up
- Swap chicken for grilled shrimp for a lighter protein option.
- Add a sprinkle of cotija cheese for a creamy, salty kick.
- Use kale or spinach instead of romaine for more nutrients.
- Swap the vinaigrette for a creamy avocado dressing if you prefer.
Common Questions
Can I make this ahead of time?
Yes, you can chop the veggies and cook the chicken early. Just wait to add the dressing and avocado until you are ready to eat.
Is this salad kid-friendly?
Most kids love the corn, beans, and crunchy tortilla strips. You can serve the ingredients in separate piles if they don’t like things mixed.
I hope this fresh salad brings a little sunshine to your dinner table. It is the perfect way to eat well without spending hours in the kitchen. Happy cooking!
— Lidia
Southwest Chicken Salad
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 cups chopped romaine lettuce
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or thawed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 large avocado , sliced
- 1/2 cup cilantro -lime vinaigrette
- 1/4 cup crispy tortilla strips
Instructions
- Season chicken breasts evenly with chili powder, cumin, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 6 to 8 minutes per side or until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into thin strips.
- In a large mixing bowl, toss together the romaine lettuce, black beans, corn, cherry tomatoes, and red onion.
- Divide the salad mixture into four bowls and top each with the sliced chicken and avocado.
- Drizzle with cilantro-lime vinaigrette and garnish with tortilla strips immediately before serving.
