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Southwest Chicken Salad

A vibrant and nutrient-packed salad featuring grilled chicken, fresh vegetables, and a zesty chipotle-lime dressing, perfect for any summer gathering.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless skinless chicken breasts Grilled and sliced into ribbons.
  • 1 can Black beans Rinsed and drained.
  • 1 cup Sweet corn Can use fresh, frozen, or canned.
  • 4 cups Romaine lettuce Chopped; can substitute with spinach or kale.
  • 1 piece Avocado Diced; ensure it's ripe.
  • 1 cup Cherry tomatoes Halved.
For the Dressing
  • 1/4 cup Chipotle-lime dressing Store-bought or homemade.

Method
 

Grilling the Chicken
  1. Grill the chicken breasts for about 6-7 minutes per side until cooked through.
  2. Slice the cooked chicken into ribbons and set aside.
Preparing the Vegetables
  1. In a large bowl, combine black beans, sweet corn, chopped romaine, diced avocado, and halved cherry tomatoes.
Assembling the Salad
  1. Place the grilled chicken strips on top of the veggie mixture.
Dressing the Salad
  1. Drizzle the chipotle-lime dressing over the salad and toss gently to coat.
Serving
  1. Serve immediately or refrigerate for meal prep.

Notes

Marinating the chicken the night before adds extra flavor. Use fresh, seasonal veggies for best results. Chill the salad for 30 minutes before serving to enhance the flavors.