Description
A quick and nutritious Southwest Chicken Salad, packed with protein and vibrant flavors, topped with creamy avocado ranch dressing.
Ingredients
Scale
- 2 tbsp lime juice
- 1/2 tsp cumin
- 2 tsp mild chili powder
- 1 garlic clove (minced)
- 1/2 tsp sea salt
- 1 large boneless skinless chicken breast (cut in half lengthwise)
- 1 tsp avocado oil (or olive oil)
- 3 cups romaine lettuce (chopped)
- 1/2 cup sweet corn (either fresh or canned)
- 1/2 cup black beans (drained and rinsed)
- 1/2 ripe avocado (sliced)
- 1 cup cherry tomatoes (cut in half)
- 1/4 cup fresh cilantro (roughly chopped)
- Avocado ranch dressing (to taste)
- Lime wedges (to serve)
Instructions
- In a large bowl, mix together lime juice, cumin, chili powder, and sea salt.
- Add the chicken halves and toss to cover them with marinade.
- Place in the fridge and marinate for 20 minutes.
- Heat oil in a skillet over medium-high heat.
- Remove visible garlic pieces from the chicken and brown for 2-3 minutes on each side.
- Reduce heat and continue cooking for 6-7 minutes or until the chicken is cooked through.
- Place the chicken on a cutting board, allow to cool slightly, and slice.
- Arrange all salad ingredients (except dressing and lime wedges) in a large salad bowl or on two plates.
- Top with chicken pieces and drizzle with avocado ranch.
- Serve with extra lime wedges and enjoy!
Notes
Store leftovers in an airtight container in the fridge; best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 29g
- Cholesterol: 70mg