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Southwest chicken salad1

Southwest Chicken Salad

Southwest chicken salad blends juicy grilled chicken, crisp romaine, black beans, corn, avocado, and cheese with a creamy, smoky dressing. Full of bold flavors and easy textures, it’s a quick, filling meal perfect for busy days or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwest
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 1 packet Southwest seasoning or taco seasoning
  • 6 cups romaine lettuce chopped
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup cherry tomatoes halved
  • ½ red onion thinly sliced
  • 1 avocado sliced or diced
  • ½ cup shredded cheese cheddar or Mexican blend
  • 1 cup tortilla strips for topping
  • ½ cup Southwest dressing or chipotle ranch

Equipment

  • Grill Pan or Skillet To cook the chicken
  • Cutting Board and Knife To slice vegetables and chicken
  • Large Salad Bowl For tossing the salad

Method
 

  1. Season chicken breasts with Southwest seasoning. Grill or pan-sear until cooked through, about 6–7 minutes per side. Let rest and slice.
  2. In a large salad bowl, layer chopped romaine, black beans, corn, cherry tomatoes, and red onion.
  3. Top the salad with sliced chicken, avocado, shredded cheese, and tortilla strips.
  4. Drizzle with Southwest dressing or chipotle ranch. Toss gently before serving.

Notes

  • Use grilled shrimp or steak instead of chicken for a twist.
  • Keep dressing separate until serving if meal prepping.
  • Adjust heat with jalapeños or hot sauce if desired.

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