Recipe Wednesday - Southwest Chicken Salad

 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!

Southwest chicken salad

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!