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A colorful Southwest Chicken Salad in a white bowl with sliced grilled chicken, avocado, and tortilla strips.

Southwest Chicken Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450 kcal

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.