Description
A flavorful salad loaded with grilled chicken, fresh vegetables, and a zesty dressing, perfect for a warm day or a light dinner.
Ingredients
Scale
- 1 lb Boneless, skinless chicken breast
- 2 tbsp Olive oil
- 1 Red bell pepper, diced
- 1 Yellow bell pepper, diced
- 1/2 Red onion, thinly sliced
- 1 Avocado, diced
- 1 cup Corn, canned or frozen
- 1 can Black beans, rinsed and drained
- 1/4 cup Fresh cilantro, chopped
- Juice of 1 Lime
- 1 tsp Cumin
- 1 tsp Chili powder
- 1/2 cup Greek yogurt or sour cream
- 1 cup Salsa
Instructions
- Prep the chicken by seasoning with olive oil, cumin, chili powder, salt, and pepper; let it rest for 10 minutes.
- Grill the chicken on a preheated grill for 6-7 minutes on each side until fully cooked.
- Slice the chicken after resting to retain juices.
- Chop the bell peppers, red onion, avocado, and rinse the black beans.
- Make the dressing by mixing Greek yogurt with salsa and lime juice.
- Combine all chopped ingredients and chicken in a large bowl, then gently toss with the dressing.
- Taste and adjust seasoning as needed.
Notes
You can serve the salad in a bowl, on a plate, or rolled in a tortilla for a wrap. For a vegan option, substitute chicken with grilled tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg
Keywords: southwest chicken salad, healthy salad, grilled chicken salad, summer salad, meal prep