A colorful and zesty Southwestern Chicken Salad with grilled chicken, fresh vegetables, beans, avocado, and a tangy lime dressing.
Ingredients
2 large boneless, skinless chicken breasts
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
6 cups mixed greens
1 cup cherry tomatoes, halved
1 cup corn kernels
1 red bell pepper, diced
1 avocado, sliced
1/2 cup black beans, rinsed and drained
1/4 cup shredded cheddar or Cotija cheese
1/4 cup tortilla strips or roasted pepitas
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon honey or agave syrup
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and pepper to taste
Instructions
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Pat chicken dry and season with chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
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Heat olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden and cooked through. Let rest, then slice.
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Prepare salad base with mixed greens, cherry tomatoes, bell pepper, corn, and black beans.
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Whisk lime juice, olive oil, honey, cumin, chili powder, salt, and pepper for dressing.
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Assemble salad with chicken, avocado, cheese, and tortilla strips or pepitas. Drizzle dressing and toss lightly.