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Serve this with Honey Chipotle Dressing

Southwest Chicken Salad

A delicious combination of chicken, black beans, corn, avocados and tomatoes on a bed of crispy romaine lettuce

Ingredients

2 medium chicken breasts

1 tablespoon taco seasoning

½ teaspoon cumin

¼ teaspoon salt

Juice of ½ lime

1 tablespoon olive oil

2 cups romaine lettuce, chopped

1 ripe avocado, sliced

1 medium tomato diced

½ cup black beans, rinsed

½ cup corn, rinsed

¼ cup cilantro for topping

 

Instructions

1. In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, lime juice and olive oil. Shake until fully combine and chicken is coated. Allow to marinate for 10 minutes or up to 2 days in advance.

2. To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken). Add 1 teaspoon oil of choice to skillet. Place the chicken on skillet and cook for 4-5 minutes on each side. Allow to rest in pan for at least 5 minutes before cutting.

3. To Assemble: Place the chopped romaine lettuce on the bottom of a salad plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving. Enjoy!