Description
A bold, zesty, and ultra-fresh salad packed with protein and Southwest flavor.
Ingredients
Scale
- 2 cups cooked shredded chicken breast
- 1 can black beans (drained, rinsed)
- 1 cup sweet corn kernels
- 1 avocado, cut into chunks
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt or mayo
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt & pepper to taste
Instructions
- Season chicken with chili powder, cumin, garlic powder, salt, and pepper; cook and shred if not already prepared.
- In a small bowl, whisk Greek yogurt (or mayo) with lime juice and a pinch of seasoning until creamy.
- In a large bowl, add romaine, black beans, corn, tomatoes, red onion, and cilantro.
- Add shredded chicken evenly over the salad base.
- Gently fold in avocado chunks.
- Drizzle dressing over the salad and toss lightly until coated.
Notes
- For a spicier kick, add diced jalapeños.
- This salad can be made ahead of time; just add avocado right before serving to prevent browning.
- Substitute Greek yogurt with a dairy-free alternative for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg