Description
A flavorful Southwest Salad featuring seasoned chicken breast, fresh vegetables, black beans, corn, and a zesty Cilantro Lime Dressing. This vibrant and hearty salad combines a variety of textures and bold flavors, perfect for a satisfying and nutritious meal.
Ingredients
Scale
Chicken
- ½ of a small chicken breast
- 2 Tablespoons taco seasoning
- 1 Tablespoon avocado oil (can substitute vegetable, canola, or olive oil)
Salad Base
- 1 ½ cups chopped romaine lettuce
- 4 cherry tomatoes
- ¼ cup black beans (drained and rinsed)
- ¼ cup corn
- 1/8 cup black olives
- 4 slices bell peppers (any color)
- 1 jalapeno pepper (seeded and diced)
Toppings and Dressing
- 2 Tablespoons guacamole
- 2 Tablespoons sour cream
- 2 sprigs fresh cilantro
- ¼ cup tortilla strips
- ½ cup Mexican cheese (shredded)
- 2 Tablespoons Cilantro Lime Dressing
- 2 lime wedges (optional)
Instructions
- Prepare the Chicken: Heat the avocado oil in a cast iron skillet over medium-high heat. Season both sides of the chicken breast generously with taco seasoning to infuse it with bold Southwest flavors.
- Sear the Chicken: Place the seasoned chicken in the hot skillet and let it cook untouched on the first side for five minutes. This allows a golden crust to form and ensures easy release from the pan.
- Flip and Finish Cooking: Using kitchen tongs, flip the chicken once it has reached a deep golden brown color. Cook for an additional 4-5 minutes on the other side, adjusting the heat slightly lower if necessary to prevent burning and ensure even cooking.
- Rest the Chicken: Remove the chicken from heat and let it rest for at least 5 minutes. This step allows the juices to redistribute for a juicy and tender bite.
- Assemble the Salad: In a large bowl or pie dish, layer the chopped romaine lettuce as the base. Top with cherry tomatoes, black beans, corn, black olives, bell peppers, jalapeno, guacamole, sour cream, fresh cilantro, tortilla strips, and shredded Mexican cheese.
- Add Dressing and Serve: Drizzle 2 tablespoons of Cilantro Lime Dressing over the salad and toss gently if desired. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.
Notes
- This salad is packed with proteins and fiber-rich ingredients, making it both filling and nutritious.
- You can substitute the avocado oil with vegetable, canola, or olive oil based on your preference.
- For added spice, keep some of the jalapeno seeds or add extra seasoning to the chicken.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
- Serve immediately to maintain the crispness of the tortilla strips.
Nutrition
- Serving Size: 1 serving
- Calories: 929 kcal
- Sugar: 26 g
- Sodium: 1473 mg
- Fat: 55 g
- Saturated Fat: 17 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 18 g
- Protein: 52 g
- Cholesterol: 139 mg
