# Southwest Chicken Salad

> Chili-spiced chicken over romaine with black beans, corn, avocado and lime dressing.

Serves 4. Prep 15 min, cook 10 min. lunch, dinner; gluten-free, high-protein. Contains: chicken, dairy.

Nutrition per serving (USDA FoodData Central): 530 calories, 44 g protein, 35 g carbs, 26 g fat, 8 g fiber, 960 mg sodium.

## 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.

recipe_id: `southwest-chicken-salad` (use with the Mise MCP tools build_shopping_list and log_calories)