A vibrant and rich High Protein Southwest Chicken Salad packed with spiced chicken, black beans, corn, and a creamy lime dressing. Perfect for meal prep and healthy dinners.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 2 tsp taco seasoning (or chili/cumin blend)
- 6 cups romaine lettuce, chopped
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn (canned or frozen/thawed)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup cheddar cheese, shredded
- 1/2 cup Greek yogurt (for dressing)
- 2 tbsp lime juice
- 2 tbsp salsa
- 1/4 cup fresh cilantro, chopped
Instructions
- Rub chicken breasts with olive oil and taco seasoning. Heat a skillet over medium-high heat and cook chicken for 5-7 minutes per side until fully cooked (165°F). Let rest, then slice.
- While chicken cooks, chop lettuce, tomatoes, and onions. Rinse black beans and corn.
- In a small bowl, whisk together Greek yogurt, lime juice, and salsa to create the dressing. Add water 1 tsp at a time if needed to reach desired consistency.
- Assemble the salad by placing lettuce at the bottom of a large bowl. Top with sections of beans, corn, tomatoes, onion, cheese, and the sliced chicken.
- Drizzle with dressing and top with fresh cilantro and crushed tortilla chips (optional) before serving.