By The recipe Sunday was Southwest chicken salad — grilled chicken sliced over greens, black beans, corn, avocado, tomatoes, with a chipotle-lime crema. The household has four people in it again. Brayden is due in five months.
The recipe is below.
Southwest Chicken Salad
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 4
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 romaine heart, chopped
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup fresh cilantro, roughly chopped
- Juice of 1 lime
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Optional toppings: sour cream, salsa, hot sauce, avocado, crushed tortilla chips
Instructions
- Season the chicken. Pat chicken breasts dry and rub all over with cumin, chili powder, garlic powder, salt, and pepper.
- Cook the chicken. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until cooked through and internal temperature reaches 165°F. Let rest 5 minutes, then slice or dice.
- Make the dressing. Whisk together lime juice, 3 tablespoons olive oil, red wine vinegar, honey, and a pinch of salt and pepper in a small bowl until combined.
- Build the salad base. In a large bowl, combine chopped romaine, black beans, corn, cherry tomatoes, and red onion.
- Dress and toss. Pour dressing over the salad and toss to coat evenly.
- Top and serve. Divide salad among four bowls. Top with sliced chicken, shredded cheese, and cilantro. Add any optional toppings you have on hand — it’s good with nothing too.
Nutrition (per serving)
Calories: 390 | Protein: 34g | Fat: 16g | Carbs: 28g | Fiber: 7g | Sodium: 520mg