Description
A vibrant and flavorful Southwest Salad featuring juicy seared chicken breast seasoned with taco spices, fresh romaine lettuce, colorful vegetables, creamy guacamole, sour cream, and a zesty Cilantro Lime Dressing. Perfect for a quick, healthy meal packed with southwestern flavors and a delightful crunch from tortilla strips.
Ingredients
Scale
Chicken and Seasoning
- ½ of a small chicken breast
- 2 Tablespoons taco seasoning
- 1 Tablespoon avocado oil (can substitute with vegetable, canola, or olive oil)
Salad Base
- 1 ½ cups chopped romaine lettuce
- 4 cherry tomatoes, halved
- ¼ cup black beans, drained and rinsed
- ¼ cup corn kernels
- 1/8 cup black olives, sliced
- 4 slices bell peppers (any color), sliced
- 1 jalapeno pepper, seeded and diced
Toppings
- 2 Tablespoons guacamole
- 2 Tablespoons sour cream
- 2 sprigs fresh cilantro, chopped
- ¼ cup tortilla strips
- ½ cup Mexican cheese, shredded
Dressing
- 2 Tablespoons Cilantro Lime Dressing
- 2 lime wedges (optional)
Instructions
- Prepare the skillet and chicken: Heat the avocado oil in a cast iron skillet over medium-high heat. Generously season both sides of the chicken breast with taco seasoning to infuse flavor.
- Sear the first side of chicken: Place the seasoned chicken breast into the heated skillet without moving it. Allow it to sear undisturbed for 5 minutes until it develops a deep golden brown crust and begins to release naturally from the pan.
- Flip and sear the other side: Using kitchen tongs, carefully turn the chicken breast over. Continue to sear on medium heat for an additional 4-5 minutes until cooked through, adjusting heat if it starts to brown too quickly.
- Rest the chicken: Remove the skillet from heat and let the chicken rest for at least 5 minutes. Resting allows the juices to redistribute, ensuring a juicy and tender bite when sliced.
- Assemble the salad: In a large bowl or pie dish, layer the chopped romaine lettuce as the base. Top with halved cherry tomatoes, black beans, corn kernels, black olives, sliced bell peppers, diced jalapeno, guacamole, sour cream, fresh cilantro, tortilla strips, and shredded Mexican cheese.
- Add the dressing and serve: Drizzle the salad evenly with 2 tablespoons of Cilantro Lime Dressing. Optionally, garnish with lime wedges for added zest. Serve immediately to enjoy fresh flavors and textures.
Notes
- You can use any chicken breast size but adjust seasoning and cooking time accordingly.
- Substitute avocado oil with vegetable, canola, or olive oil as preferred.
- If you like extra spice, leave some jalapeno seeds in or add more jalapeno.
- For a vegetarian version, omit chicken and increase beans and cheese.
- Leftover chicken can be cooled and stored separately for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southwestern
Keywords: Southwest Salad, Cilantro Lime Dressing, Taco Seasoned Chicken, Healthy Salad, Quick Lunch, Mexican Inspired
