A hearty and flavorful main dish southwest chicken salad with black beans, red onions, bell peppers, shredded cheese, and avocado – all spritzed with fresh lime juice and topped with a quick southwest ranch dressing and cilantro!
This salad happens all. the. time. in my house. It is quite literally a go-to when it comes down to a last minute, minimal prep, no time to run to the grocery store kind of evening and we are hungry now. So basically this salad happens at least once a week.
Even men who won’t eat “chick food” (<— my brother thinks soup and salad is chick food. I think he’s cray) will love this salad because it’s hearty and full of flavor. It feels like a full meal even though it’s on the lighter side and the bottom half consists of green things. My husband loves it allllllmost as much as I do.
- 2 large boneless skinless chicken breasts, sliced in half lengthwise
- salt and pepper to taste
- 1 tablespoon taco seasoning OR similar equivalent of similar spices (cumin, chili powder, onion powder, etc)
- 6 cups chopped romaine lettuce
- 1 15-ounce can yellow corn, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 red bell pepper, diced
- ½ red onion, sliced or chopped
- ½ cup shredded Mexican blend cheese (I have also subbed feta cheese crumbles)
- 1 avocado, sliced
- chopped cilantro and limes for squeezing
- ½ cup prepared ranch dressing
- 1½ teaspoons each chili powder and ground cumin
- Season chicken with salt and pepper to taste and taco seasoning. Cook in a large skillet over medium heat 4-6 minutes on each side until cooked through.
- Top your chopped romaine with the corn, black beans, red bell peppers, onions, cheese, and avocado. Drizzle with fresh lime juice and sprinkle with chopped cilantro.
- Whisk together ranch dressing, chili powder, and cumin. Toss with salad or serve on the side for drizzling. Enjoy!