Southwestern Chicken Salad
A bed of greens topped with tender chicken, black beans, avocado, blackened corn, cherry tomatoes, cheddar cheese, crunchy tortilla strips with a chipotle salad dressing.
Equipment
- 1 Air grill OR skillet
Ingredients
- 1-2 chicken breasts
- 2 Tbsp oil divided
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup frozen corn thawed
- 2.5-3 cups mixed greens spring mix, romaine, etc...
- 2/3 cup cherry tomatoes halved
- 1/2 cup shredded cheddar cheese
- 1 small or medium avocado sliced
- 1 cup black beans rinsed and dried
- 2/3 cup tortilla strips or chips
Instructions
- Pat the chicken dry and cut in half lengthwise into cutlets (width will stay the same, but thickness is cut in half). Add to a bowl with 1.5 Tbsp oil, salt, and pepper. Mix until chicken is coated and either air grill at 450 for 11 minutes or add to a skillet and cook until internal temperature reached 165 degrees F.
- If desired, make blackened corn in the skillet by adding 1/2 Tbsp oil and corn and cooking on medium high heat for 5-8 minutes or until corn looks browned/blackened.
- Assemble salad by adding base of greens topped with tomatoes, cheese, avocado, black beans, corn, and tortilla strips. Top with a creamy chipotle dressing (See Note 1) and enjoy!
Notes
- Try this easy creamy chipotle dressing!