One of the most amazing salads you’ll ever eat!!

This Southwest Chicken Salad is a dish I find myself craving on busy weeknights and sunny weekends alike. It’s light and fresh yet incredibly satisfying. It’s a vibrant explosion of flavor that's both healthy and delicious. It's a meal that's perfect for sharing with loved ones, making any occasion feel a little more festive.

Southwest Chicken Salad

Yields: 4 servings

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Ingredients:

For the Salad:

• 2 large boneless, skinless chicken breasts (about 1 pound)

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Salt and freshly ground black pepper to taste

• 1 small ear of fresh corn, husked (or 1 cup frozen corn, thawed)

• 6 cups romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1/2 cup canned black beans, rinsed and drained

• 1/2 cup crumbled feta cheese (or cotija)

• 2 cups tortilla chips, roughly crushed

• 1 large ripe avocado, sliced lengthwise

For the Cilantro-Lime Vinaigrette:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lime juice

• 1 tablespoon honey or agave nectar

• 1 tablespoon fresh cilantro, chopped

• 1/2 teaspoon garlic, minced

• Pinch of red pepper flakes (optional)

• Salt and freshly ground black pepper to taste

Directions:

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine the cumin, garlic powder, smoked paprika, salt, and pepper. Rub the olive oil onto the chicken breasts and sprinkle the spice mixture evenly over both sides.

2. Grill or Pan-Sear the Chicken: Grill the chicken over medium-high heat for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Alternatively, heat a large skillet or grill pan over medium-high heat and cook the chicken until cooked through. Let the chicken rest for 5 minutes before slicing it into bite-sized pieces.

3. Char the Corn: While the chicken is cooking, you can char the corn on the grill or in a hot, dry skillet until it's slightly blackened in spots, about 5-7 minutes. Once cool enough to handle, cut the kernels off the cob.

4. Prepare the Dressing: In a small bowl or jar with a tight-fitting lid, combine all of the vinaigrette ingredients. Whisk or shake vigorously until well combined. Taste and adjust seasoning as needed.

5. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, charred corn kernels, crumbled feta cheese, and crushed tortilla chips.

6. Add the Chicken: Drizzle the vinaigrette over the salad and toss gently to combine. Top with the sliced grilled chicken.

7. Garnish: Arrange the avocado slices over the top of the salad. Serve immediately.

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