Spicy Southwest Chicken Salad
A flavorful and hearty salad featuring grilled spicy chicken, fresh greens, and vibrant vegetables, perfect for a quick meal or a crowd-pleasing dish.
Ingredients
Salad Ingredients
- 1 piece grilled spicy chicken breast Cooked and sliced
- 4 cups fresh greens Can use mixed greens or romaine
- 1 cup black beans Drained and rinsed
- 1 cup corn Cooked
- 1 cup cherry tomatoes Halved
- 1/2 medium red onion Thinly sliced
- 1 piece avocado Diced
- 1 cup tortilla strips For crunch
Dressing
- 1 cup spicy southwest salad dressing Store-bought or homemade
Instructions
Preparation
- Grill the chicken breast on medium-high heat for 5-7 minutes on each side until fully cooked and the internal temperature reaches 165°F.
- In a large bowl, combine the fresh greens, black beans, corn, cherry tomatoes, red onion, and diced avocado. Toss gently to mix.
- Once the chicken is cooked, let it rest for a few minutes, then slice it into strips and add it to the salad bowl.
- Sprinkle the tortilla strips over the salad.
- Drizzle the spicy southwest dressing over the salad and toss gently to combine.
Notes
Serve immediately for the best experience, with optional garnishes like lime wedges or fresh cilantro. Store leftovers in an airtight container for up to 3 days, keeping tortilla strips separate.