Southwest Chicken Salad
Chef Matthew
Rated 5.0 stars by 1 users
Cuisine
Southwestern American
Author:
Chef Matthew
Servings
3
Prep Time
15 minutes
Cook Time
12 minutes
Hey there, it’s Chef Matthew! 🌽🔥 Craving something fresh with a little kick? This Southwest Chicken Salad brings the heat and the heartiness. Juicy grilled chicken seasoned to perfection meets crisp romaine, black beans, corn, avocado, and a tangy lime dressing—all topped with a sprinkle of cheddar and fresh cilantro. It’s bold, colorful, and packed with flavor. 🥑🥗 Let’s fire it up!
Ingredients
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2 Butcherbox boneless, skinless chicken breasts
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1 tbsp Anything Seasoning
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4 tbsp olive oil
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4 cups chopped romaine lettuce
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1 cup canned black beans (rinsed & drained)
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1 cup corn kernels (fresh, canned, or thawed frozen)
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1 cup cherry tomatoes
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1 avocado
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¼ cup red onion
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¼ cup shredded cheddar cheese (optional)
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Fresh cilantro (for garnish)
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2 tablespoons lime juice (about 1 lime)
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1 teaspoon honey (optional)
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Salt & pepper to taste
Mise en Place 🔪
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Cutting board
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knife
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Large salad bowl
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Small bowl (for dressing)
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Skillet or grill pan
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Tongs
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Measuring spoons
Directions
Prep 🥒
Rub chicken breasts with 1 tbsp olive oil.
Coat with 1 tbsp Anything Seasoning on both sides.
In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey (optional) and a pinch of salt & pepper. Set it aside.
Chop 4 cups romaine lettuce. Halve 1 cup cherry tomatoes.
Thinly slice ¼ cup red onion. Dice 1 avocado.
Rinse and drain 1 cup black beans and 1 cup corn.
How to Cook 🍳
Heat a skillet or grill pan over medium heat.
Cook chicken for 5-7 minutes per side, until golden and cooked through (165°F inside). Let rest 5 minutes, then slice thinly.
In a large bowl, combine the veggies, drizzle with dressing, and toss to coat.
Place sliced chicken on top. Sprinkle with fresh cilantro. Enjoy your Southwest Chicken Salad!