Spicy Southwest Chicken Salad Delightful Power Dish
Author:felis
Total Time:35 minutes
Yield:4 servings 1x
Description
Tantalizing SW chicken salad Vibrant power dish w spicy kick Veg proteinpacked delightful Perfect for hearty healthy meals
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to your desired spice level)
Salt and black pepper to taste
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup canned black beans, rinsed and drained
1 avocado, diced
1/2 cup shredded cheddar cheese
1/4 cup sliced red onion
2 tablespoons chopped fresh cilantro
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon chili powder
Salt and black pepper to taste
Instructions
In a shallow dish, combine the chili powder, cumin, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Add the chicken breasts and turn to coat them evenly with the spice mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse the chicken.
Preheat your grill or grill pan to medium-high heat. Cook the marinated chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for 5 minutes before slicing it into bite-sized pieces.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, diced avocado, shredded cheddar cheese, sliced red onion, and chopped fresh cilantro.
In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, minced garlic, and chili powder. Season with salt and black pepper to taste.
Add the grilled chicken to the salad bowl, then drizzle the dressing over the top. Gently toss the salad to evenly coat the ingredients with the dressing.
