Southwest Chicken Salad
Juicy, zesty, and packed with Southwest flair! This Southwest Chicken Salad layers tender grilled chicken over crisp romaine, black beans, sweet corn, and creamy avocado—all tossed in a tangy lime dressing. A vibrant, crave-worthy bowl that’s as bold as it is fresh!
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Servings: 3
Ingredients
- 2 Butcherbox boneless skinless chicken breasts
- 1 tbsp Anything Seasoning
- olive oil
- 4 cups chopped romaine lettuce
- 1 cup canned black beans (rinsed & drained)
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes
- 1 avocado
- 1/4 cup red onion
- 1/4 cup shredded cheddar cheese (optional)
- Fresh cilantro (for garnish)
- 2 tbsp lime juice (about 1 lime)
- 1 tsp honey (optional)
- Salt & pepper to taste
Instructions
Preparation
- Rub chicken breasts with 1 tbsp olive oil.
- Coat with 1 tbsp Anything Seasoning on both sides.
- In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey (optional) and a pinch of salt & pepper. Set it aside.
- Chop 4 cups romaine lettuce. Halve 1 cup cherry tomatoes.
- Thinly slice ¼ cup red onion. Dice 1 avocado.
- Rinse and drain 1 cup black beans and 1 cup corn.
How to Cook
- Heat a skillet or grill pan over medium heat.
- Cook chicken for 5-7 minutes per side, until golden and cooked through (165°F inside). Let rest 5 minutes, then slice thinly.
- In a large bowl, combine the veggies, drizzle with dressing, and toss to coat.
- Place sliced chicken on top. Sprinkle with fresh cilantro. Enjoy your Southwest Chicken Salad!
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