Southwest Chicken Salad Recipe
This is a simple side dish loaded with your favorite southwestern flavors!
Servings: 4 servings
Calories: 357kcal
Cost: $8
Ingredients
Southwest Seasoning: (Divide in half halfand reserve for dressing).
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- pinch of chili powder
- 2 tsp cumin
- 1 tsp of salt
- ½ tsp pepper
- 1 tsp dried cilantro
- ½ tsp oregano
Salad and Dressing
- 2 chicken breasts diced into about 1” pieces.
- ½ C Mayo
- ½ C greek yogurt
- 1 head of romaine chopped.
- 1 can of corn drained I like the white shoepeg kind! or fresh corn if it’s in season.
- 1 can of black beans rinsed and drained
- 1 red bell pepper diced.
Instructions
- In a small bowl, combine the diced chicken with half the Southwest seasoning. Toss until chicken is coated.Heat about a tbsp of oil in a frying pan over medium heat. Add chicken and cook until its internal temp reads 165 degrees F. Remove from heat and set aside. **You can cook ahead of time and refrigerate until ready to use.
- In a small bowl, prepare your dressing by mixing the mayo and greek yogurt together with the remaining Southwest seasoning. You can also make this ahead of time the day before and refrigerate until ready to use. **Dressing will be on the thicker side, if you’d like to thin it out add 1 - 2 Tbsp of half and half or heavy whipping cream.
- Divide the lettuce between your salad bowls. Then top with corn, black beans and red bell pepper, finishing with your chicken.
- Next drizzle with the dressing and any additional toppings of your choice. Enjoy!
Notes
Makes about 4 large salads.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 6g | Protein: 28g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 906mg | Potassium: 600mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1860IU | Vitamin C: 40mg | Calcium: 59mg | Iron: 2mg