American · Lunch
Southwest Chicken Salad
Grilled chicken breast sliced over romaine with black beans, roasted corn, cherry tomatoes, avocado, and cotija cheese. Tossed with a lime and cilantro dressing seasoned with cumin and chili powder. Topped with crushed tortilla chips for crunch.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
624Calories
56.9gProtein
30.6gFat
37.1gCarbs
6.5gSugar
10.4gFiber
1055mgSodium
149mgChol
8.1gSat Fat
742mgPotassium
189mgCalcium
2.4mgIron
0.3mcgVitamin B12
28.5mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
thirty-min-meals
Instructions
1
Prep
Pat the chicken breast dry, then rub with cumin, chili powder, and half the salt until evenly coated on both sides.
2
Grill
Cook the chicken on a grill pan over medium-high heat for about 6 minutes per side until charred and juices run clear at the thickest point.
3
Toast
Dry-toast the corn kernels in a small skillet over medium-high heat for 3 minutes until they take on brown spots and smell nutty.
4
Assemble
Rinse and drain the black beans, dice the avocado, chop the romaine, halve the cherry tomatoes, then whisk olive oil, lime juice, cilantro, and remaining salt together.
5
Plate
Rest and slice the chicken, pile the salad into a bowl, fan chicken over the top, then scatter cotija cheese and crushed tortilla chips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 2/3 cup120g cooked black beans
- 2/3 cup110g corn kernels
- 11 avocado (150g)
- 2 oz56g cotija cheese
- 22 small handful (120g) romaine lettuce
- 1010 cherry tomatoes (150g)
- 1 oz30g tortilla chips
- 2 tbsp30ml olive oil
- 4 tbsp60ml lime juice
- 4 tbsp6g fresh cilantro
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp salt
