Southwest Chicken Salad

Ingredients

• 1 1/4 lb chicken breast
• 1 tbsp chili powder
• 1 tsp ground cumin
• 3 tbsp olive oil
• 3 tbsp lime juice
• 8 cup romaine lettuce, chopped
• 9 oz canned black beans (drained), drained and rinsed (about 1 can)
• 1 cup frozen corn, thawed
• 1 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cheddar cheese, shredded
• 1/4 cup cilantro, chopped
• 1 tsp kosher salt

Instructions

1. Slice the chicken breasts in half horizontally so they cook evenly. Rub with the chili powder, cumin and 3/4 teaspoon salt.
2. Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the chicken 4 to 5 minutes per side until it reaches 165°F. Rest 5 minutes, then slice.
3. Whisk the remaining oil, lime juice, cilantro and 1/4 teaspoon salt into a dressing.
4. Arrange the romaine, beans, corn, tomatoes, avocado and red onion in bowls.
5. Top with chicken and cheese and drizzle with the dressing.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).