Description
An easy, high-protein Southwest Chicken Salad perfect for meal prep lunches, loaded with tender chicken, crunchy veggies, creamy avocado, and bold southwest spices.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons southwest seasoning (blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne)
- 1 large head romaine lettuce (about 6 cups chopped)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 medium red bell pepper, diced
- 1 medium avocado, diced (optional)
- 1/4 cup red onion, finely diced
- 1/2 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- Optional dressing: creamy chipotle ranch or lime juice with olive oil
Instructions
- Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels.
- Rub olive oil and southwest seasoning evenly over chicken.
- Place chicken on a baking sheet lined with foil or parchment paper.
- Bake for 20-25 minutes until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing or dicing.
- While chicken bakes, chop romaine lettuce, halve cherry tomatoes, dice bell pepper and avocado, finely chop red onion and cilantro. Rinse and drain black beans, thaw frozen corn.
- For dressing (optional), whisk together lime juice, olive oil, salt, pepper, and a pinch of cumin or mix in chipotle ranch.
- In a large bowl, combine romaine, tomatoes, black beans, corn, bell pepper, red onion, and cilantro. Add sliced chicken on top.
- Drizzle with dressing if using and toss gently to combine.
- Divide salad into containers for meal prep, keeping dressing and avocado separate until ready to eat.
- Seal containers and refrigerate up to 4 days. Add avocado fresh before serving.
Notes
[‘Use a meat thermometer to ensure perfectly cooked chicken.’, ‘Prep veggies the night before to save time.’, ‘Keep avocado separate until serving to prevent browning.’, ‘Let chicken rest before slicing to keep it juicy.’, ‘Add quinoa or brown rice to bulk up the salad.’, ‘Top with toasted pepitas or crushed tortilla chips for crunch.’, ‘Make your own southwest seasoning for fresher flavor.’, ‘Sear chicken on stove before baking for extra crust.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Southwest American
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 410
- Sodium: 420
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 7
- Protein: 38
Keywords: Southwest chicken salad, high protein salad, meal prep lunch, healthy chicken salad, easy chicken salad recipe, southwest seasoning, avocado salad