High Protein Southwest Chicken Salad
A nutrient-packed salad featuring seasoned chicken, fresh veggies, avocado, and a zesty lime dressing, perfect for quick meals or impressing guests.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Tender and juicy, packed with protein.
- 1 tablespoon olive oil Adds richness and helps the spices adhere.
- 1 teaspoon ground cumin Offers an earthy depth.
- 1 teaspoon paprika Adds a hint of smokiness and vibrant color.
- 1/2 teaspoon garlic powder Imparts aromatic flavor.
- 1/2 teaspoon onion powder Complements the garlic beautifully.
- Salt and pepper to taste Salt and pepper, to taste Essential for enhancing flavors.
For the Salad
- 6 cups mixed salad greens A crunchy, fresh base; consider romaine, arugula, and spinach.
- 1 cup cherry tomatoes, halved Juicy bursts of sweetness.
- 1/2 cup canned black beans, drained and rinsed Adds fiber and protein.
- 1/2 cup whole kernel corn, drained Sweet and crunchy texture.
- 1/4 cup red onion, sliced thinly Sharpness that balances the dish.
- 1/4 cup cilantro, chopped For a fresh herbaceous kick.
- 1 piece avocado, diced Creamy goodness that is both delicious and nutritious.
- 1/4 cup shredded cheddar cheese Melty, savory flavor.
For the Dressing
- 1/4 cup Greek yogurt A creamy and tangy dressing base.
- 2 tablespoons lime juice Brightens up the entire dish.
Optional Garnish
- to taste tortilla strips for garnish For extra crunch and flair.
Instructions
Preparation
- Preheat your grill or stovetop grill pan to medium-high heat.
- In a small bowl, combine olive oil, ground cumin, paprika, garlic powder, onion powder, salt, and pepper to create a fragrant paste.
- Rub the spice mixture generously over both sides of the chicken breasts.
Cooking
- Grill the chicken for approximately 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C).
- Set the chicken aside to rest.
Combine Salad
- In a large mixing bowl, toss together the salad greens, cherry tomatoes, black beans, corn, red onion, cilantro, avocado, and shredded cheddar cheese.
Make Dressing
- In a small bowl, whisk together Greek yogurt and lime juice until smooth.
Serving
- Slice the rested chicken into thin strips.
- Drizzle the yogurt dressing over the salad and toss gently.
- Plate the salad, top with sliced chicken, and garnish with tortilla strips if desired.
Notes
For meal prep, keep the salad and dressing separate until ready to eat to avoid soggy greens. Variations can include different leafy greens or protein options.