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High Protein Southwest Chicken Salad

A vibrant salad featuring juicy grilled chicken, crisp vegetables, and a delightful Southwestern spice mix, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 breasts grilled chicken breasts, diced
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (fresh, canned, or frozen)
  • 1 each red bell pepper, chopped
  • 1 each avocado, diced
  • 1 cup cherry tomatoes, halved
  • 4 cups mixed greens (romaine, spinach, etc.)
  • ¼ cup chopped cilantro
  • Juice of 2 limes lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Cooking
  1. Season the chicken breasts with salt, pepper, and cumin. Grill them for about 6-8 minutes per side over medium-high heat or until they reach an internal temperature of 165°F. Once cooked, let them rest before dicing them into bite-sized pieces.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to prepare the dressing.
  3. In a large mixing bowl, combine the grilled chicken, black beans, corn, chopped bell pepper, avocado, cherry tomatoes, and cilantro.
  4. Drizzle the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are coated evenly.
  5. Lay the mixed greens on plates, then top with the chicken and vegetable mixture. Enjoy this delightful salad fresh!

Notes

Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Use fresh ingredients for best flavor, and feel free to switch chicken for other proteins like grilled shrimp or tofu.