Fresh Southwestern Chicken Chopped Salad
A vibrant and hearty salad featuring grilled chicken, fresh vegetables, and a zesty dressing, perfect for warm weather.
Servings: 4 servings
Equipment
- Grill
- Mixing Bowl
Ingredients
Protein
- 2 cups Grilled Chicken Breast, diced Seasoned with cumin and paprika.
Vegetables
- 4 cups Romaine Lettuce, chopped Crisp base for the salad.
- 1 cup Cherry Tomatoes, halved Adds sweetness and color.
- 0.25 cup Red Onion, finely diced Adds sharp flavor.
- 1 each Avocado, diced Brings creaminess to the salad.
- 1 cup Black Beans, rinsed Adds fiber and protein.
- 0.25 cup Fresh Cilantro, chopped Adds freshness.
- 0.5 cup Cheddar Cheese, shredded Provides creaminess and tang.
Dressing
- 1-2 each Lime, juiced For dressing.
Spices
- 1 teaspoon Cumin For seasoning the chicken.
- 1 teaspoon Paprika For seasoning the chicken.
Instructions
- 1. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with cumin, paprika, salt, and pepper. Grill for about 6-7 minutes on each side until cooked through. Let rest before dicing.
- 2. Wash and chop the romaine lettuce, then place it in a large mixing bowl.
- 3. Halve the cherry tomatoes and add them to the bowl with the lettuce.
- 4. Finely dice the red onion and add it to the bowl. Soak in cold water if a milder flavor is preferred.
- 5. Dice the avocado and gently fold it into the salad.
- 6. Rinse the black beans and add them to the salad bowl.
- 7. Chop the cilantro and sprinkle it over the salad.
- 8. Shred the cheddar cheese and add it to the salad.
- 9. Squeeze the juice of 1-2 limes into the bowl, adjusting to taste.
- 10. Toss all ingredients gently to combine, being careful not to mash the avocado.
- 11. Serve immediately or refrigerate until ready to enjoy.
Notes
This salad is best eaten fresh but can be stored in the fridge for a day or two. Keep the dressing separate to avoid sogginess.