Description
A vibrant and hearty Fresh Southwestern Chicken Chopped Salad featuring grilled, seasoned chicken breast, crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, black beans, fresh cilantro, and shredded cheddar cheese, all tossed in a zesty lime dressing. Perfect for a healthy lunch or light dinner with bold southwestern flavors.
Ingredients
Scale
Chicken
- 2 cups Grilled Chicken Breast, diced (seasoned with 1 teaspoon cumin, 1 teaspoon paprika, salt, and pepper)
Salad Base
- 4 cups Romaine Lettuce, chopped
- 1 cup Cherry Tomatoes, halved
- 0.25 cup Red Onion, finely diced
- 1 each Avocado, diced
- 1 cup Black Beans, rinsed
- 0.25 cup Fresh Cilantro, chopped
- 0.5 cup Cheddar Cheese, shredded
Dressing
- 1-2 each Lime, juiced
Instructions
- Grill the chicken: Preheat your grill or grill pan to medium-high heat. Season the chicken breasts evenly with cumin, paprika, salt, and pepper. Grill each side for about 6-7 minutes until fully cooked and no longer pink inside. Remove from heat and allow to rest before dicing into bite-sized pieces.
- Prepare the lettuce: Wash the romaine lettuce thoroughly, chop it into bite-sized pieces, and place it in a large salad bowl as the base of your salad.
- Add cherry tomatoes: Halve the cherry tomatoes and add them directly to the bowl with the lettuce for a burst of color and sweetness.
- Incorporate red onion: Finely dice the red onion and add it to the salad bowl. To reduce the sharpness, soak the diced onion in cold water for a few minutes if desired, then drain before adding.
- Add avocado: Dice the avocado carefully to maintain its creaminess and gently fold it into the salad to avoid mashing.
- Add black beans: Rinse canned black beans thoroughly under cold water to remove excess sodium and add them to the salad bowl.
- Add cilantro: Chop fresh cilantro and sprinkle evenly over the salad to impart a fresh herbaceous note.
- Add cheese: Shred the cheddar cheese and distribute it across the salad for creaminess and tang.
- Dress the salad: Squeeze the juice of 1 to 2 limes over the salad, adjusting the amount to your preferred level of tanginess.
- Toss gently: Using salad tongs or large spoons, carefully toss all ingredients together to mix flavors evenly without crushing the avocado.
- Serve or store: Serve the salad immediately for the freshest taste or refrigerate until ready to enjoy, up to a few hours.
Notes
- To reduce onion pungency, soak diced red onion in cold water for 10 minutes, then drain.
- For added heat, sprinkle with chopped jalapeños or chili powder.
- Use fresh lime juice for the best flavor rather than bottled.
- This salad is best served fresh but can be refrigerated for up to 4 hours before serving.
- Substitute cheddar cheese with a vegan cheese alternative to make it dairy-free.
