Chopped Southwest Chicken Salad
Make this Chopped Southwest Chicken Salad for an easy and delicious side dish, lunch or appetizer! Enjoy it on its own or use some chips to make it a dip!
Servings 4
Calories 380kcal
Ingredients
For the Salad
- 2 chicken breasts boneless skinless
- 1 tsp kosher salt
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ⅛ tsp smoked paprika
- ½ tbsp oil
- 1 can black beans
- 1 can corn kernels or 2 cups cooked frozen corn
- 1 red bell pepper
- 1 small jalapeno optional
- 1 handful cilantro
For the Dressing
- ½ cup greek yogurt
- 2 tbsp olive oil
- Juice from 1 lime
- 1 tbsp honey
- 1 tbsp hot sauce
- 1 tbsp ranch seasoning powder
Instructions
- Cut each chicken breast into 2 thinner filets. Combine salt, chili powder, cumin, garlic powder, onion powder, and smoked paprika and season chicken breasts on both sides with the seasoning blend.
- Heat oil over medium heat in a frying pan and add chicken to the frying pan. Cook chicken 4-5 minutes on each side checking for an internal temperature of 165F before removing from pan. Allow to cool while prepping other ingredients.
- Open, drain and rinse the cans of black beans and corn. Finely dice the bell pepper. De-seed and finely dice the jalapeno. Mince the fresh cilantro.
- Whisk the greek yogurt, olive oil, lime juice, honey, hot sauce and ranch seasoning powder together to make a dressing.
- When the chicken is mostly cooled, dice into small pieces. Pour all of the ingredients into a large mixing bowl and pour the dressing over top. Toss everything together. Enjoy immediately or refrigerate and eat chilled.
Nutrition
Calories: 380kcal | Carbohydrates: 33g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 1.209mg | Potassium: 852mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1.287IU | Vitamin C: 47mg | Calcium: 61mg | Iron: 2mg
