Description
A flavorful Southwest Salad featuring seasoned chicken breast, fresh vegetables, black beans, corn, and a creamy Cilantro Lime Dressing. Perfect for a quick and satisfying meal with a vibrant mix of textures and tastes.
Ingredients
Scale
Chicken
- 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
- 2 tablespoons guacamole
- 2 tablespoons sour cream
- ¼ cup black olives (around 2 tablespoons)
- 4 slices bell peppers (any color)
- 1 jalapeno pepper, seeded and diced
- 2 sprigs fresh cilantro
- ¼ cup tortilla strips
- ½ cup shredded Mexican cheese
- 2 tablespoons Cilantro Lime Dressing
- 2 lime wedges (optional)
Instructions
- Heat the oil: Warm the avocado oil in a cast iron skillet over medium-high heat until shimmering but not smoking.
- Season the chicken: Generously coat both sides of the half chicken breast with taco seasoning to infuse it with bold Southwest flavors.
- Sear the chicken: Place the flavored chicken in the hot skillet and let it cook undisturbed for five minutes, allowing a golden crust to form and the chicken to release naturally from the pan.
- Flip and cook further: Carefully flip the chicken using tongs and continue cooking for 4-5 minutes, lowering the heat slightly if the pan gets too hot, until the chicken is cooked through.
- Rest the chicken: Remove the skillet from heat and let the chicken rest for at least five minutes to let juices redistribute, ensuring a juicy bite when sliced.
- Prepare the salad base: Fill a large bowl or pie dish with chopped romaine lettuce as the salad foundation.
- Add salad toppings: Layer on the cherry tomatoes, black beans, corn, black olives, bell peppers, diced jalapeno, guacamole, sour cream, tortilla strips, shredded Mexican cheese, and fresh cilantro.
- Slice the chicken: Thinly slice the rested chicken breast and place it on top of the salad.
- Dress and serve: Drizzle the assembled salad with 2 tablespoons of Cilantro Lime Dressing and garnish with lime wedges if desired. Serve immediately for the best freshness.
Notes
- This salad combines seasoned chicken, black beans, corn, guacamole, sour cream, and a zesty Cilantro Lime Dressing for a balanced and satisfying dish.
- Use avocado oil for its high smoke point and mild flavor; vegetable, canola, or olive oil can be substituted if needed.
- Leave the skin on the chicken breast for added flavor and moisture or remove based on personal preference.
- Adjust the amount of jalapeno to control the heat level of the salad.
- For a vegetarian option, omit the chicken and add extra beans or grilled vegetables.
- Use fresh lime juice in the dressing for the best bright and tangy flavor.
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
