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!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
2largeboneless skinless chicken breasts, sliced in half lengthwise
salt and pepper to taste
1tablespoontaco seasoning , OR similar equivalent of similar spices (cumin, chili powder, onion powder, etc)
6cupschopped romaine lettuce
115-ounce canyellow corn, drained and rinsed
115-ounce canblack beans, drained and rinsed
1red bell pepper, diced
½red onion, sliced or chopped
½cupshredded Mexican blend cheese, (I have also subbed feta cheese crumbles)
1avocado, sliced
chopped cilantro and limes for squeezing
Dressing
½cupprepared ranch dressing
1 ½teaspoonschili powder
1 ½teaspoonsground cumin
Instructions
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!
Notes
Easy make ahead recipe, prepare and store in fridge up to three days and reserve dressing until ready to serve.