Vegetarian Gluten Free Southwest Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (2 large)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp fresh lime juice (about 2 limes)
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tsp honey
- ¼ tsp salt
For the salad
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, diced
- 2 avocados, pitted and diced
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Pat the chicken breasts dry, rub all over with the 2 tbsp olive oil, then coat evenly with the spice mixture.
- 2
Heat a grill pan or large skillet over medium-high heat until very hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deeply golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.
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