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Instructions
- Prepare the Chicken: Heat a skillet or grill pan over medium-high heat. Cover the chicken breasts with olive oil, rub in 1 tablespoon chilli powder, and season all over with a good amount of salt and pepper.
- Grill the chicken: Grill the chicken 6 to 8 minutes per side, or until thoroughly cooked and internal temp registers 165°F. Remove from heat; let rest for 5 minutes before slicing thinly.
- Make the dressing: In a small bowl, combine the Greek yoghurt with lime juice and olive oil together, stirring well into wrinkles, giving life to fresh-tasting garlic powder along with sweet smoked paprika, and finish it off, honey. We have started of growth on expensive season chicken skin; add salt and pepper, then sprinkle this over our salad, full of cool as you may schedule for me. Season to taste and set aside.
- Assemble the Salad: I like to layer the romaine lettuce, cherry tomatoes, black beans, corn, diced avocado, red onions, and cheddar cheese (if using) in a large bowl. Add the grilled chicken strips to the salad.
- Drizzle and Serve: Serve the dressing on top of the salad. Top with fresh cilantro, and serve warm. Pair with our Sweet Chili Sauce or Homemade Tortilla Chips for added crunch
Tips and Variations
- Take it up a Notch: To kick the heat up even more, include hot sauce in the dressing as well or diced jalapeños atop the salad.
- Vegan: Substitute the chicken for grilled tofu or tempeh and vegan yoghurt or avocado-based dressing.
- Crunchy: Serve with crushed tortilla chips and roasted pepitas.
- Eat it Between a Bun: Feel free to serve in between some buns. Add Rice or Quinoa: Make if full on meal by layering the slad over cooked rice of quiona.
- Plan Ahead: Assemble the salad ingredients and dressing separately. Resist pouring until lunchtime. This can be made ahead, but store in the fridge and assemble when you are ready to eat so your greens stay nice and crisp.
If you love salads, try our Asian Chicken Salad or Mediterranean Couscous Salad.
Nutrition Information
- Calories: You will get 798k calories with this meal.
- Carbohydrates: Carbohydrates are the brain's fuel source; here, 30 g of carbohydrates is obtained.
- Protein: An amount of 45 g of protein is obtained with this meal, which is very important for muscle repair and growth.
- Fat: An amount of 24 g is served, which helps you to keep on the diet.
- Sodium: 950 mg of sodium is used.
- Fibre: 3 g of fibre is obtained here.
- Sugars: 12 g of sugar is contained here depending on the fruits and honey used.
- Calcium: 172 mg of calcium is obtained.
- Iron: 3 mg of iron is obtained in this recipe.
- Cholesterol: 126 mg of cholesterol is obtained here.
This Southwest Chicken Salad is colourful and filling, with a tasty Tex-Mex flair. It starts with grilled chicken marinated until nice and juicy, then tossed together with crisp greens, black beans, corn, and chopped tomatoes. It gets even better than that with a little fresh avocado too. And everything is drizzled in this tangy, smoky dressing. Great as a light lunch or dinner, and even serves well alongside grilled dinners like these Paleo Shrimp Skewers With Mango Salsa, this salad is full-flavored with varying textures. This is an easy 30-minute meal to spice up your routine, Southwest Chicken Salad.
