Craving a vibrant, flavorful, and healthy meal that's ready in under 30 minutes? Look no further! This easy Southwest Chicken Salad recipe is a delicious and satisfying option perfect for a quick weeknight dinner or a light lunch. Packed with fresh ingredients and zesty flavors, it's a guaranteed crowd-pleaser, even for picky eaters. Get ready to experience a burst of sunshine in every bite! This recipe is a testament to how delicious and easy healthy meals can be. It's one of the best recipes for those busy weeknights when you need a quick dinner idea.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 avocado, diced
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
For the Dressing:
- ¼ cup lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp chili powder
- ¼ tsp cumin
- Salt and pepper to taste
Instructions:
Get started:
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts generously with salt and pepper. Drizzle with 1 tbsp olive oil and coat evenly.
- Place the chicken on a baking sheet and bake for 20-25 minutes, or until cooked through. Let it cool slightly before shredding.
Make the salad:
- While the chicken is baking, prepare your vegetables. Halve the cherry tomatoes, dice the bell pepper and red onion. If using frozen corn, thaw it according to package instructions.
- In a large bowl, combine the shredded chicken, cherry tomatoes, bell pepper, black beans, corn, avocado, cotija cheese, and red onion.
- Gently toss to combine all the ingredients.
Prepare the dressing:
- In a small bowl, whisk together the lime juice, olive oil, honey, chili powder, cumin, salt, and pepper.
- Pour the dressing over the salad and gently toss to coat everything evenly.
- Garnish with fresh cilantro before serving.
Tips for the Best Southwest Chicken Salad:
- For extra flavor, marinate the chicken in the taco seasoning for at least 30 minutes before baking.
- Feel free to adjust the amount of chili powder to your preferred level of spiciness.
- Add a pinch of cayenne pepper for an extra kick.
- If you don't have cotija cheese, feta cheese or even shredded cheddar cheese works well as a substitute.
- To make this a complete meal, serve it over a bed of mixed greens or quinoa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Southwest Chicken Salad: Add a diced jalapeño or a dash of your favorite hot sauce to the salad for extra heat.
- Black Bean & Corn Salad: Omit the chicken for a vegetarian version.
- Grilled Chicken Salad: Grill the chicken instead of baking it for a smoky flavor.
Nutritional Information (per serving, approximate):
This information is approximate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This easy Southwest Chicken Salad is a delicious and healthy meal that's perfect for any occasion. Enjoy the vibrant flavors and fresh ingredients! It’s a fantastic homemade cooking option and one of the best recipes you'll find for a quick and delicious dinner. Enjoy!