Description
A vibrant salad combining grilled chicken, fresh vegetables, and zesty dressing, perfect for both casual lunches and elegant gatherings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (grilled, seasoned with southwest spices)
- 6 cups mixed greens (arugula, spinach, and romaine)
- 1 cup cherry tomatoes (halved)
- 1 cup black beans (rinsed and drained)
- 1 avocado (sliced)
- 1/4 cup olive oil (extra virgin)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper (to taste)
- 1/2 cup tortilla strips
- Fresh cilantro (finely chopped, for garnish)
Instructions
- Season the chicken breasts with southwest spices, ensuring even coverage. Grill over medium heat for 5-7 minutes per side until golden brown and cooked through. Let them rest before slicing.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, and black beans. Toss gently to distribute the ingredients evenly.
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper. Taste and adjust seasoning as necessary.
- Layer the grilled chicken slices over the salad base. Drizzle the dressing generously over the top and gently toss to coat.
- Carefully arrange slices of avocado on top. Sprinkle with tortilla strips and fresh cilantro for a pop of color and flavor.
Notes
Marinate the chicken for at least 30 minutes for deeper flavors. Store leftovers in an airtight container with dressing separate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg