Southwestern Chicken Salad Recipe
This salad is easy to make, a healthy “comfort” food, and bursting with flavor. Plus, you’ll get a boost of three super bone-healthy nutrients! Check Out The Full Blog Post Here!
Ingredients
- 2 sweet potatoes medium
- 2 chicken breasts
- 2 tbsp olive oil
- 1 ear corn husked or ¾ cup canned corn, drained
- 15 oz black beans rinsed & drained
- 1 red bell pepper
- 2 green onions
- 1/2 cup cilantro
- 2 avocados
- 2 limes juiced
- Salt & pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Rinse, peel, and cut the sweet potatoes into 1/2 inch slices. In a large bowl, toss with 1 tbsp olive oil. Season with salt & pepper.
- Place the sweet potatoes on the baking sheet. Add the ear of corn, if using. Roast until tender (around 30 minutes). Set aside once cooked.
- Cut the chicken breast into strips.
- Heat 1 tbsp olive oil in a pan and pan-roast the chicken until cooked through and starting to brown. Set aside.
- Wash all produce. Chop the red pepper, onions, and cilantro. Pit and slice the avocados.
- Once cool to touch, use a sharp knife to remove the corn kernels from the cob.
- Gently mix together all ingredients except the chicken. Arrange the chicken slices on top.
- Season with salt and pepper to taste. Enjoy!
Notes
Feel free to swap in other proteins for the chicken! We’ve tried it with salmon for extra omega 3s and even tofu for a calcium boost. Or if you’re feeling like surf ‘n’ turf, try it with steak and shrimp (my husband’s favorite version).
Nutrition
Calories: 399kcalCarbohydrates: 44gProtein: 26gFat: 15gSaturated Fat: 2gCholesterol: 48mgSodium: 139mgPotassium: 1232mgFiber: 14gSugar: 6gVitamin A: 11598IUVitamin C: 43mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!