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Southwest Chicken Salad

Created by: Howcan Team

Ingredients

2 boneless, skinless chicken breasts, cooked and shredded
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup salsa
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
4 cups mixed salad greens

Instructions

In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, cilantro, avocado, and cherry tomatoes.
In a small bowl, mix together the sour cream, salsa, lime juice, cumin, and chili powder to make the dressing. Season with salt and pepper to taste.
Pour the dressing over the chicken and vegetable mixture, and toss to coat evenly.
Divide the mixed salad greens among 4 plates.
Top each plate with the chicken and vegetable mixture.
Sprinkle each plate with shredded cheddar cheese.
Serve immediately and enjoy!

The Southwest Chicken Salad has its roots in the American Southwest, where it was popularized by chefs looking to create a dish that combined the flavors of the region. This salad typically features grilled chicken, mixed greens, black beans, corn, tomatoes, avocado, and a zesty dressing with a hint of spice. Some variations also include crispy tortilla strips for added crunch. The dish has become a staple in many restaurants across the United States, especially in the Southwest region. To make the best Southwest Chicken Salad, it's important to use fresh, high-quality ingredients and a flavorful dressing with a kick of chili or lime. One famous alternative method for making this dish is to marinate the chicken in a blend of Southwest-inspired spices before grilling to infuse it with even more flavor. For the best version of this dish, head to renowned Southwestern restaurants or eateries known for their fresh, vibrant salads.

35 min

320 calories

Instructions

In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, cilantro, avocado, and cherry tomatoes.
In a small bowl, mix together the sour cream, salsa, lime juice, cumin, and chili powder to make the dressing. Season with salt and pepper to taste.
Pour the dressing over the chicken and vegetable mixture, and toss to coat evenly.
Divide the mixed salad greens among 4 plates.
Top each plate with the chicken and vegetable mixture.
Sprinkle each plate with shredded cheddar cheese.
Serve immediately and enjoy!