Description
A vibrant and flavorful Southwest Salad packed with seasoned chicken, fresh vegetables, black beans, corn, and topped with a creamy Cilantro Lime Dressing for a delicious and satisfying meal.
Ingredients
Scale
Protein
- ½ small chicken breast
- 2 Tablespoons taco seasoning
- 1 Tablespoon avocado oil
Salad
- 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
- 2 Tablespoons guacamole
- 2 Tablespoons sour cream
- ¼ cup tortilla strips
- ½ cup Mexican cheese, shredded
- 2 sprigs fresh cilantro
Dressing
- 2 Tablespoons Cilantro Lime Dressing
- 2 lime wedges, optional
Instructions
- Heat the oil: Heat the avocado oil in a cast iron skillet over medium-high heat to prepare for cooking the chicken.
- Season the chicken: Generously coat both sides of the chicken breast half with taco seasoning to add flavor.
- Sear the chicken: Place the chicken in the hot skillet and cook undisturbed for five minutes until it develops a deep golden brown color and easily releases from the pan.
- Flip and cook: Using kitchen tongs, carefully flip the chicken and cook the other side for 4-5 minutes, lowering the heat slightly if needed to avoid burning.
- Rest the chicken: Remove the chicken from the heat and let it rest for at least 5 minutes so the juices redistribute, keeping it juicy and tender.
- Assemble the salad: In a large bowl or pie dish, layer the chopped romaine lettuce and top with cherry tomatoes, black beans, corn, black olives, bell peppers, jalapeno, guacamole, sour cream, fresh cilantro, tortilla strips, shredded Mexican cheese, and sliced chicken.
- Add dressing and serve: Drizzle the salad with 2 tablespoons of Cilantro Lime Dressing and garnish with lime wedges if desired. Serve immediately for maximum freshness and flavor.
Notes
- Use any avocado oil substitute like vegetable, canola, or olive oil for cooking the chicken.
- Letting the chicken rest after cooking ensures it remains juicy when sliced.
- Adjust the amount of jalapeno to control the heat level of the salad.
- For a vegetarian version, omit chicken and add more black beans or grilled vegetables.
- Homemade Cilantro Lime Dressing elevates the fresh flavors of the salad but store-bought can be used for convenience.
- Serve with extra lime wedges for a zesty finish.
Nutrition
- Serving Size: 1 serving
- Calories: 929 kcal
- Sugar: 26 g
- Sodium: 1473 mg
- Fat: 55 g
- Saturated Fat: 17 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 18 g
- Protein: 52 g
- Cholesterol: 139 mg
