Southwest Chicken Salad
This Southwest Chicken Salad is ready in just 30 minutes.
Servings 4 Large Salads
Ingredients
Southwest Chicken
- 1 ½ tablespoon olive oil
- ½ teaspoon table salt
- ½ teaspoon chipotle powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1–1 ¼ pounds chicken tenders you can also cut chicken breast cut into 3 long vertical strips*
Southwest Chicken Salad
- 8 cups mixed greens
- 5 oz grape tomatoes sliced in half
- 1 cup shredded cheese Mexican blend, Monterey cheese, cheddar cheese
- 1 red bell peppers thinly sliced
- ½ cup corn
- ½ cup black beans
- 2 smashed avocado
- 1 pound Southwest Chicken
- Dressing of choice lime-cilantro, avocado, or chipotle recommended
Instructions
Southwest Chicken Tenderloins
- Preheat the oven to 375°F.
- Mix together the olive oil, salt, chipotle powder, chili powder, smoked paprika, cumin, and garlic powder in a bowl.
- Place the chicken tenderloins on a baking sheet. Pour the olive oil mixture over them, tossing until each piece is fully coated.
- Bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.
Salad
- While the chicken is cooking, add 2 cups of lettuce, sliced tomatoes, ⅓ cup of cheese, sliced bell peppers, 2 tablespoons of corn and black beans, and ½ of a smashed avocado to a large bowl.
- Top with sliced chicken and your favorite dressing.
Notes
Nutritional information does not include dressing
Nutrition
Serving: 1Salad | Calories: 530kcal | Carbohydrates: 25g | Protein: 37g | Fat: 33g | Saturated Fat: 9g | Fiber: 10g | Sugar: 4g
