Southwest Chicken Salad
Try this Southwest Chicken Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 1 red bell pepper diced
- 1 15- ounce can black beans drained and rinsed
- 1 15- ounce can yellow corn drained and rinsed
- 1 avocado, sliced
- 6 cups chopped romaine lettuce
- 2 large boneless skinless chicken breasts sliced in half lengthwise
- 1 tablespoon taco seasoning or similar equivalent of similar sp chili powder, onion powder, etc)
- 1/2 red onion sliced or chopped
- 1/2 cup shredded mexican blend cheese (i have also subbed
- chopped cilantro and limes for squeezing
- 1/2 cup prepared ranch dressing
- 1 1/2 teaspoons each chili powder and ground cumin
- Carbohydrate 3.800925 g
- Cholesterol 78.34 mg
- Fat 16.96945 g
- Fiber 0.83474996805191 g
- Protein 27.849725 g
- Saturated Fat 2.8031325 g
- Serving Size 1 1 Serving (178g)
- Sodium 341.110143229167 mg
- Sugar 2.96617503194809 g
- Trans Fat 1.5433 g
- Calories 284 calories
Season chicken with salt and pepper to taste and taco seasoning. Cook in a large skillet over medium heat 4-6 minutes on each side until cooked through.Top your chopped romaine with the corn, black beans, red bell peppers, onions, cheese, and avocado. Drizzle with fresh lime juice and sprinkle with chopped cilantro.Whisk together ranch dressing, chili powder, and cumin. Toss with salad or serve on the side for drizzling. Enjoy!
