Description

Elevate your meal with Spicy Southwest Chicken Salad, a vibrant dish bursting with zesty flavors and fresh ingredients. Featuring marinated grilled chicken, crunchy veggies, and a creamy dressing, this salad is perfect for summer gatherings or busy weeknights. Easy to prepare and customizable, it’s an exciting way to enjoy a healthy meal that will impress family and friends alike.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp Southwest spice blend (chili powder, cumin, garlic)
1 cup fresh corn (or 1 can, rinsed)
1 cup cherry tomatoes (halved)
½ red onion (thinly sliced)
1 can black beans (rinsed)
½ cup fresh cilantro (chopped)
Juice of 2 limes
½ cup sour cream or Greek yogurt

Instructions

Marinate the chicken by placing it in a bowl or zip-top bag. Drizzle with olive oil and sprinkle with the Southwest spice blend. Refrigerate for at least 30 minutes.
Preheat a grill pan over medium-high heat. Cook marinated chicken for about 6-7 minutes per side until fully cooked.
While the chicken cooks, chop cherry tomatoes, red onion, cilantro, and any other desired ingredients.
In a large bowl, combine chopped veggies with corn and black beans. Squeeze fresh lime juice over the mixture.
Once the chicken has cooled slightly, dice it and add to the bowl. Gently toss with sour cream or Greek yogurt until well combined.
Serve immediately or refrigerate for later enjoyment.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Southwestern

Nutrition

Serving Size: 1 plate (300g)
Calories: 450
Sugar: 6g
Sodium: 620mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 9g
Protein: 35g
Cholesterol: 95mg

Keywords: Feel free to substitute black beans with chickpeas or add avocado for extra creaminess. Experiment with different dressings like ranch or cilantro-lime for varied flavors. Store leftovers in an airtight container in the fridge for up to three days; serve cold for the best flavor.