Southwest Chicken Salad
A spicy Southwest Chicken Salad is the perfect recipe for a healthy but filling lunch or dinner! Could you ask for anything better?
Ingredients
- 12 oz. chicken breasts or fully cooked chicken!
- 2 tbsp. taco seasoning
- 1 tbsp. extra-virgin olive oil
- 6 oz. sweet corn fresh or canned
- 1 tsp. extra-virgin olive oil
- 1 tsp. salt
- 1 tsp. red pepper flakes
- 1 tsp. ground cumin
- 4 oz. cherry tomatoes
- 2 ct. avocado
- 6 oz. black beans fresh or canned
- 3 cups chopped Romaine
- ¾ cup tortilla strips
Instructions
- Preheat oven to 400°F.
- Season the chicken breasts with taco seasoning and olive oil on both sides.
- If air frying, cook on 390°F for 11 minutes, then set aside. If grilling, cook in a greased skillet on medium heat for about 12 minutes, then set aside.
- While the chicken is cooking, line a sheet pan with aluminum foil.
- Toss your corn with the tsp. of olive oil and the listed seasonings. Add the corn to the aluminum foil, then roast it for about 10 minutes until fragrant and slightly charred.
- Slice the cherry tomatoes and avocados. Rinse the black beans thoroughly, then set aside.
- Season the chopped romaine with a pinch of black pepper. In a bowl, assemble your salad with the lettuce mix, corn, black beans, chicken, tomatoes, and avocado.
- Top with tortilla strips. Either pour your favorite dressing on top or leave it on the side.
- Serve immediately and enjoy!