Name: Southwest Chicken Salad with Avocado Ranch
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Romaine lettuce; 0.25 cup Canned black beans; 0.25 cup Sweet corn; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 0.25 whole Avocado; 2 tbsp Plain Greek yogurt; 1 tbsp Lime juice; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 1 tbsp Water

Nutrition

Per serving

465 calories

Protein: 43g; 36% of calories
Carbs: 36g; 30% of calories
Fat: 18g; 34% of calories

Instructions

Prep 15 min · Cook 10 min

Pat the chicken breast dry and season both sides with chili powder, ground cumin, and half of the sea salt and black pepper.
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown and cooked through.
While the chicken cooks, prepare the dressing by blending the avocado, Greek yogurt, lime juice, water, garlic powder, fresh cilantro, and the remaining salt and pepper until smooth.
Chop the romaine lettuce, halve the cherry tomatoes, and finely dice the red onion. Rinse and drain the black beans and corn.
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
In a large bowl, toss the romaine with the tomatoes, onion, beans, and corn. Top with the sliced chicken and drizzle with the avocado ranch dressing.

Nutrition

Ingredients

Instructions

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