Recipe Wednesday- Southwest Chicken Salad
This Southwest Chicken Salad is fresh, flavorful, and packed with protein—perfect for a light yet filling meal.
Save this one for your next healthy lunch or dinner!
Ingredients:
For the salad:
2 grilled chicken breasts, sliced
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 avocado, diced
1/2 red onion, thinly sliced (I used white / don't like red)
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
4 cups mixed greens (spinach, arugula, romaine, or your choice) ( I used iceberg)
For the cilantro-lime dressing: I added at least 2 TBLS of Honey - it was bitter to me at first. And it does taste better once it is chilled.
1/4 cup olive oil
2 tbsp lime juice
1 tbsp honey -
1/2 tsp ground cumin
1 garlic clove, minced
Salt and pepper to taste
Instructions:
Grill chicken breasts until fully cooked, about 6–7 minutes per side. Let rest for a few minutes, then slice thinly.
In a large bowl, toss together the mixed greens, black beans, corn, avocado, red onion, cherry tomatoes, and cilantro.
For the dressing: whisk together olive oil, lime juice, honey, cumin, garlic, salt, and pepper in a small bowl until smooth.
Drizzle dressing over the salad and toss to combine. Top with the sliced grilled chicken.
Serve immediately and enjoy!
