Description
This Southwestern Chicken Salad is a vibrant and satisfying dish featuring cumin-spiced chicken, a colorful medley of Southwestern ingredients, and a creamy avocado-cilantro swirl. It’s perfect for a light lunch or healthy dinner.
Ingredients
- 300g (2 cups) Cooked Halal Chicken Breast, Shredded
- 120g (4 cups) Mixed Salad Greens
- 150g (1 cup) Canned Black Beans, Rinsed and Drained
- 150g (1 cup) Frozen Corn Kernels, Thawed
- 75g (½ cup) Red Bell Pepper, Diced
- 40g (¼ cup) Red Onion, Finely Diced
- 1 Small Jalapeño, Seeded and Minced
- 60ml (¼ cup) Fresh Lime Juice
- 60ml (¼ cup) Extra-Virgin Olive Oil, Divided
- 5g (1 tsp) Ground Cumin
- Salt and Pepper, to Taste
- 120g (½ cup) Plain Yogurt
- 15ml (1 tbsp) Lime Juice for Dressing
- 5g (1 tsp) Chipotle in Adobo, Minced
- 150g (½ cup) Ripe Avocado
- 10g (¼ cup) Fresh Cilantro Leaves, Packed
- 15ml (1 tbsp) Lime Juice for Swirl
- 15ml (1 tbsp) Olive Oil for Swirl
- 30g (2 tbsp) Toasted Pepitas
- Lime Zest, from ½ Lime
Instructions
- Season Chicken: Season shredded chicken with cumin, salt, and pepper; cook until done.
- Make Swirl: Blend avocado, cilantro, lime juice, olive oil, and salt until smooth.
- Prepare Dressing: Whisk yogurt, lime juice, chipotle, and salt.
- Combine Base: Mix greens, beans, corn, pepper, onion, and jalapeño.
- Add Chicken: Toss chicken with salad base and lime juice/olive oil.
- Dress Salad: Toss with half of the chipotle-lime yogurt dressing.
- Plate & Garnish: Arrange salad, swirl with avocado mixture, drizzle with dressing, and sprinkle with pepitas and lime zest.
Notes
Toasting pepitas enhances their flavor and texture. Feel free to customize with other Southwestern ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg