Description
A vibrant and hearty Southwest Salad featuring seasoned chicken, fresh vegetables, black beans, corn, guacamole, sour cream, and a zesty Cilantro Lime Dressing, perfect for a flavorful and filling meal.
Ingredients
Scale
Protein
- ½ small chicken breast
- 2 Tablespoons taco seasoning
- 1 Tablespoon avocado oil
Salad Base
- 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)
Toppings and Dressing
- 2 Tablespoons guacamole
- 2 Tablespoons sour cream
- 2 sprigs fresh cilantro
- ¼ cup tortilla strips
- ½ cup Mexican cheese (shredded)
- 2 Tablespoons Cilantro Lime Dressing
- 2 lime wedges (optional)
Instructions
- Prepare and Season Chicken: Heat the avocado oil in a cast iron skillet over medium-high heat. Generously season the chicken breast on each side with the taco seasoning to infuse it with bold southwestern flavors.
- Cook Chicken: Place the chicken in the heated skillet and sear the first side untouched for 5 minutes until it develops a deep golden brown crust and easily releases from the pan.
- Flip and Finish Cooking: Using kitchen tongs, flip the chicken and sear the other side for 4-5 minutes, lowering the heat slightly if necessary to avoid burning. The chicken should be cooked through and juicy.
- Rest Chicken: Remove the chicken from heat and allow it to rest for at least 5 minutes. This helps the juices redistribute, ensuring tenderness when sliced.
- Assemble Salad: In a large bowl or serving dish, layer the chopped romaine lettuce. Top evenly with cherry tomatoes, black beans, corn, black olives, bell peppers, diced jalapeno, guacamole, sour cream, fresh cilantro, tortilla strips, shredded Mexican cheese, and the cooked sliced chicken.
- Add Dressing and Serve: Drizzle the Cilantro Lime Dressing over the salad. Serve immediately with lime wedges on the side for an extra citrusy kick.
Notes
- Use fresh taco seasoning or a store-bought blend to match your preferred spice level.
- For a vegetarian version, substitute chicken with grilled tofu or roasted chickpeas.
- Adjust the heat by omitting the jalapeno if you prefer a milder salad.
- The salad is best served fresh to maintain crispness of the lettuce and tortilla strips.
- Leftover chicken can be stored separately and added to the salad just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 929 kcal
- Sugar: 26 g
- Sodium: 1473 mg
- Fat: 55 g
- Saturated Fat: 17 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 18 g
- Protein: 52 g
- Cholesterol: 139 mg
