Description
A zesty and flavorful chicken salad with a spicy southwest twist, perfect for a quick and healthy meal.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
- 4 cups mixed greens
- 1 avocado, sliced
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup ranch dressing
- 1 tbsp lime juice
Instructions
1. Prepare the Crust:
- Preheat a grill or skillet over medium-high heat. Brush chicken breasts with olive oil and season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Grill or cook chicken for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice into strips.
- In a large bowl, combine mixed greens, avocado, black beans, corn, red onion, cilantro, and shredded cheese.
- Top the salad with sliced chicken.
- In a small bowl, whisk together ranch dressing and lime juice. Drizzle over the salad before serving.
Notes
You can customize the seasonings to taste.