Description
A bold and flavor-packed salad featuring grilled chicken, fresh vegetables, and a creamy southwest-inspired dressing. Perfect for light dinners, BBQs, or meal prep.
Ingredients
- 2 cooked chicken breasts (grilled or rotisserie)
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp southwest or taco seasoning
- 1/3 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise (optional)
- 1 tsp hot sauce (adjust to taste)
- Salt and pepper to taste
Instructions
- Season and grill the chicken breast until cooked through. Slice into strips or bite-sized pieces.
- In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, bell pepper, avocado, red onion, and cilantro.
- In a small bowl, whisk together Greek yogurt (or sour cream), olive oil, lime juice, southwest seasoning, hot sauce, and mayonnaise if using. Season with salt and pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Top the salad with grilled chicken and mix gently before serving.
Notes
- Use rotisserie chicken for a quick prep option.
- Keep dressing and avocado separate until serving if prepping ahead.
- Add crushed tortilla chips or shredded cheese for extra texture.
- To make it dairy-free, use dairy-free yogurt or a vinaigrette-style dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg
