Loaded Southwest Chicken Salad
Spicy seasoned chicken with pan roased corn and black beans over fresh greens. It's topped with avocado, radishes, jalapeno peppers and an easy salsa ranch dressing
Servings: 6
Ingredients
Chicken Salad
- 2 tablespoons olive oil
- 3 boneless skinless chicken breasts
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 small jalapeno pepper, chopped
- ½ cup black beans, rinsed and drained
- ½ cup cooked corn or thawed frozen corn
- 1 lime juice
- fresh salad greens
- 1 avocado seeded and sliced
- 4 radishes sliced thin
- 2 Roma tomatoes, diced
- ½ cup shredded cheddar or Mexican blend cheese
Salsa Ranch Dressing
- ¼ cup ranch dressing
- 2 tablespoons salsa
Instructions
Chicken Salad
- Cut chicken into strips or smaller pieces, and season with salt, pepper, cumin, garlic powder and paprika
- Add olive oil to a large skillet, and cook chicken on medium high heat until brown, stirring frequently
- Add corn and jalapenos, and cook until corn is golden brown and jalapenos are slightly soft
- Drizzle lime juice over chicken mixture
- Reduce heat to medium, stir in black beans, cook until just warm, and remove from heat
- Arrange lettuce on plates, and top with chicken mixture and additional toppings
- Serve with salsa ranch dressing
Dressing
- In a small bowl, mix ranch with salsa until combined, and serve with salad
Nutrition
Calories: 254kcal | Carbohydrates: 15g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 856mg | Potassium: 783mg | Fiber: 6g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 14.4mg | Calcium: 84mg | Iron: 1.8mg
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