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Easy Zesty Southwest Chicken Salad Bowl

A colorful and zesty salad bowl featuring juicy chicken, fresh veggies, and a customizable dressing, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwest
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast (boneless, skinless)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
For the Salad
  • 2 cups romaine lettuce (chopped)
  • 1 cup cherry tomatoes (halved)
  • 1 each bell pepper (sliced)
  • 1 each avocado (diced)
  • 1 cup corn (canned or fresh)
  • 1 cup black beans (rinsed and drained)
  • 1/4 cup red onion (finely chopped)
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)
  • to taste Creamy dressing of your choice (like ranch or cilantro-lime)

Method
 

Preparation
  1. Season the chicken breast with chili powder, cumin, salt, and pepper. Optionally add cayenne for extra kick.
  2. Heat a pan over medium heat, add a splash of oil, and cook the chicken for about 6-7 minutes on each side, or until fully cooked. Let it rest.
  3. Chop the romaine, tomatoes, bell pepper, avocado, red onion, and corn while the chicken is cooking.
Mixing
  1. Slice the chicken into strips after it has rested.
  2. In a large bowl, combine chopped romaine, corn, black beans, cherry tomatoes, bell peppers, avocado, and red onion.
  3. Drizzle the dressing over the salad and toss gently to combine.
Serving
  1. Top the salad with sliced chicken, garnish with fresh cilantro, and serve with lime wedges.

Notes

Marinate chicken in lime juice for extra zest. Consider swapping black beans with chickpeas or adding quinoa for extra protein. Don't overcook the chicken to retain juiciness.