A vibrant, flavor-packed salad loaded with tender seasoned chicken, black beans, peppers, lettuce, cheese, and a creamy drizzleβbasically a deconstructed burrito bowl but lighter and super satisfying! Fresh, zesty, crunchy, and perfect for lunch or dinner.
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For the Southwest Chicken
1 large chicken breast, sliced or shredded
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp paprika
Β½ tsp garlic powder
Salt & pepper (to taste)
Optional: lime juice
For the Salad Base
2 cups chopped romaine or green leaf lettuce
Β½ cup black beans (drained & rinsed)
Β½ cup diced tomatoes
Β½ orange or red bell pepper, diced
ΒΌ cup shredded cheddar
2 tbsp chopped cilantro
Optional: tortilla strips
For the Creamy Southwest Drizzle
2 tbsp sour cream or Greek yogurt
1 tsp lime juice
Β½ tsp taco seasoning
Splash of water to thin
Extras
Lime wedges
Salsa (optional)
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- Cook the Chicken
Toss chicken with oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
Cook in a skillet for 6β8 minutes until lightly charred and cooked through.
Squeeze lime over the chicken and let rest. Slice or shred.
- Prepare the Salad
Fill a bowl with chopped lettuce.
Add beans, tomatoes, bell pepper, cilantro, and shredded cheese.
Add warm seasoned chicken on top.
- Make the Creamy Drizzle
Whisk sour cream (or yogurt) with lime juice and taco seasoning.
Add a splash of water until a drizzle consistency forms.
Pour over the salad.
- Serve
Top with tortilla strips and extra lime wedges for brightness. Enjoy!
Prep Time: 10 min
Cooking Time: 10β12 min
Total Time: 20β22 min
Calories: ~520 kcal per serving
Servings: 1β2