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Southwest Chicken Salad

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A fresh, filling, and fuss-free Southwest Chicken Salad perfect for quick meal prep lunches, packed with lean protein, fresh veggies, and a zesty chipotle dressing.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 1 tablespoon olive oil (for marinade and cooking)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 4 cups mixed salad greens (romaine, baby spinach, or spring mix)
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed (or fresh corn if in season)
  • 1 ripe avocado, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon honey or agave nectar
  • 1/2 teaspoon chipotle chili powder
  • Salt and pepper, to taste

Instructions

  1. Marinate the Chicken: In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub this spice blend all over the chicken breasts. Let them marinate for at least 10 minutes, or up to 30 minutes in the fridge for better flavor.
  2. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Add a little olive oil if the pan isn’t non-stick. Cook the chicken breasts for about 5-7 minutes per side until nicely browned and cooked through (internal temperature should reach 165°F / 74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
  3. Prepare the Salad Base: While the chicken cooks, rinse and drain black beans, thaw corn kernels if frozen, and chop the cherry tomatoes, avocado, red onion, and cilantro. Toss all the salad base ingredients in a large bowl with the mixed greens.
  4. Make the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, honey, chipotle chili powder, salt, and pepper until smooth. Taste and adjust seasoning as needed.
  5. Assemble the Salad: Add the sliced chicken on top of the salad base. Drizzle the dressing over everything just before serving or pack it separately if prepping for later. Toss gently to combine if serving immediately.

Notes

Marinate chicken for at least 10 minutes for best flavor. Rest chicken before slicing to keep it juicy. Keep dressing separate when storing salad for meal prep to avoid soggy greens. Toss avocado in lime juice to prevent browning. Thaw frozen corn under running water and pat dry to avoid excess moisture.

Nutrition

Keywords: Southwest chicken salad, healthy lunch, meal prep salad, chipotle dressing, lean protein salad, easy chicken salad

Find it online: https://cooltastes.com/southwest-chicken-salad-recipe-easy-meal-prep-for-healthy-lunches/