Description
This vibrant, protein-packed Southwest Chicken Salad is the perfect solution for healthy weekday lunches. Featuring juicy, spice-rubbed grilled chicken breast tossed with creamy black beans, sweet corn, and crisp romaine lettuce, this salad offers an addictive blend of southwestern flavors. It is easy to prepare ahead of time, ensuring you have a satisfying, fiber-rich meal ready to go whenever you need a boost of nutrition without sacrificing bold, zesty taste.
Ingredients
1.5 lbs boneless, skinless chicken breast, diced
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels
1 large head romaine lettuce, chopped
1 pint cherry tomatoes, halved
1/4 cup red onion, finely diced
2 tbsp olive oil
1 tbsp southwest seasoning (cumin, chili powder, paprika blend)
Instructions
Season the cubed chicken breasts thoroughly with the southwestern spice blend.
Heat olive oil in a large non-stick skillet over medium-high heat until it shimmers.
Sear the chicken for six to eight minutes until golden brown and cooked through to 165 degrees Fahrenheit.
Remove the skillet from the heat and allow the chicken to cool for five minutes.
In a large bowl, combine the chopped romaine, black beans, corn, cherry tomatoes, and red onion.
Top the vegetable mixture with the cooled, seared chicken.
Toss gently and serve immediately or portion into meal prep containers.
Notes
Adjust the spice level by adding finely diced jalapeños or increasing the chili powder. The acidity of a squeeze of fresh lime juice is highly recommended to brighten the flavors and cut through the natural creaminess of the beans. This salad keeps well in airtight containers for up to three days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg