Southwestern Chicken Salad Bowl
Our Southwestern Chicken Salad Bowl is filled with spicy chicken, black beans, corn, chopped tomatoes, creamy avocado slices, green onions and cilantro. A simple balsamic vinaigrette dressing lets all the flavors shine through. Served with crunchy blue-corn tortilla chips and fresh lime.
Servings: 2 servings
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground paprika
- ½ teaspoon salt
- 1 teaspoon butter
- 8 ounces frozen corn kernels defrosted
- 1 (15 ounce) can canned black beans drained and rinsed
- 2 Roma tomatoes chopped
- 1 avocado seed removed and sliced
- 5 green onions sliced
- 2 cups fresh cilantro
- 12 ounces tortilla chips I used blue corn tortilla chips
For the Vinaigrette:
- ¼ cup balsamic vinegar
- ½ cup olive oil
- Salt and Pepper
Instructions
- Preheat the oven to 450°F. Dry the chicken breasts with a paper towel and brush them with olive oil.
- Whisk the chipotle, cumin, paprika, and salt in a small dish. Rub onto both sides of the chicken and place on a baking sheet. Roast in the upper third of the oven for 20 minutes, until the thickest part reads 165°F. Let rest under foil for 5–10 minutes, then slice it into strips.
- While the chicken is roasting, add the butter to a small skillet set over medium-high heat and when it has melted add the defrosted corn. Sauté, stirring frequently until hot. Remove the skillet from the heat and allow the corn to cool.
- Using two shallow salad bowls, divide and arrange the corn, black beans, chopped tomatoes, sliced avocado, green onions and cilantro. Place a sliced chicken breast in each bowl.
For the Vinaigrette:
- In a small Mason jar, combine the vinegar, oil, salt and pepper. Put the lid on the jar and shake well to combine. Drizzle each salad with a tablespoon of the vinaigrette and serve with fresh lime halves and a side dish of the tortilla chips. Salsa and sour cream could also be served as a condiment.
Notes
Optional broil for extra color: If you like your chicken a little browner, switch the oven to broil after the 20-minute roast. Watch closely and remove when nicely browned, about 3 minutes.
Nutrition note: Listed values are for the salad only. One tablespoon of vinaigrette adds 73 calories and 8.4g fat.
Nutrition
Serving: 1salad | Calories: 529kcal | Carbohydrates: 54g | Protein: 39g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 740mg | Fiber: 16g | Sugar: 8g
