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Zesty Southwest Chicken Salad: A Flavor-Packed Delight for Every Occasion

Zesty Southwest Chicken Salad
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This salad brings back memories of my mother whipping up something fresh and lively after a hot summer day in the garden. It’s crunchy, colorful, and zesty—just like those joyful evenings spent laughing around the table. Perfect for lunch or a light dinner, this Southwest Chicken Salad is bursting with flavor and ready in no time.

Ingredients

Scale

  • 2 boneless, skinless chicken breasts

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp paprika

  • Salt and pepper to taste

  • 4 cups romaine or mixed greens

  • 1 cup cherry tomatoes, halved

  • 1 cup canned black beans (rinsed and drained)

  • 1 cup corn (fresh, frozen, or canned)

  • 1/2 red onion, thinly sliced

  • 1 avocado, diced

  • Fresh cilantro for garnish

For the Dressing:

  • Juice of 1 lime

  • 2 tbsp olive oil

  • 1 tbsp honey

  • 1 tsp Dijon mustard

  • Salt & pepper to taste

Instructions

  • Season & Cook Chicken: Rub chicken with olive oil, chili powder, cumin, paprika, salt, and pepper. Grill or pan-fry for 6–7 minutes per side until fully cooked. Let rest, then slice.

  • Make Dressing: Whisk together lime juice, olive oil, honey, Dijon, salt, and pepper.

  • Assemble Salad: In a large bowl, toss greens, tomatoes, black beans, corn, onion, and avocado.

  • Top & Serve: Add sliced chicken on top and drizzle with dressing. Garnish with cilantro.

Notes

  • Add tortilla strips or shredded cheese for extra crunch and flavor.

  • For a dairy-free version, skip the cheese and use avocado as a creamy base.

  • Make the dressing in a jar—shake and store easily in the fridge!

Nutrition

Find it online: https://recipes.gernarb.com/zesty-southwest-chicken-salad-a-flavor-packed-delight-for-every-occasion/