Zesty Southwest Chicken Salad Bowl
A vibrant and filling salad bowl featuring chicken, black beans, and fresh veggies with a zingy lime dressing, perfect for busy weeknights.
Ingredients
For the Salad
- 1 lb chicken breast (or thighs for juiciness)
- 2 tbsp olive oil
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup fresh corn, cooked or canned
- 1 can black beans, drained and rinsed
- 1 each avocado, sliced
- 1/4 cup lime juice
- 1/4 cup fresh cilantro, chopped
- to taste salt and pepper
Instructions
Preparation
- Prep the chicken by slicing breasts into even pieces and pat dry with paper towels.
- Warm olive oil in a large skillet over medium heat.
Cooking
- Add chicken pieces to the skillet in a single layer, sprinkle with taco seasoning, and cook until golden.
- Once cooked through, remove chicken from heat and let rest for a few minutes.
Assembly
- In a mixing bowl, combine cherry tomatoes, red onion, corn, black beans, and lime juice.
- Slice the rested chicken into bite-sized pieces and fold them into the vegetable mixture.
- Add sliced avocado and chopped cilantro, seasoning with salt and pepper, then toss gently to combine.
Notes
Serve with warm tortillas or over a bed of greens. Store leftovers in the fridge and consume within a couple of days. Avoid mixing in the avocado until ready to eat.