Description
Indulge in the vibrant and zesty flavors of this Quick Southwest Chicken Salad, a perfect blend of fresh ingredients that’s both nutritious and satisfying. In just 30 minutes, you can create a colorful dish featuring tender chicken, crunchy bell peppers, and a delightful tangy dressing. Ideal for busy weeknights or casual gatherings, this salad not only pleases the palate but also allows for customization based on your favorite toppings. Serve it alone or over a bed of greens for an extra healthy twist. Perfect for using up leftover grilled or rotisserie chicken, this recipe showcases easy cooking without sacrificing flavor.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup mixed bell peppers (red, yellow, green)
- ½ small red onion
- 1 cup corn (canned or fresh)
- ¼ cup chopped cilantro
- ¼ cup extra virgin olive oil
- Juice of 1 lime
- 2 tablespoons taco seasoning
Instructions
- Heat a skillet over medium heat and add olive oil. Season chicken with salt and pepper, then cook each side for about 6-7 minutes until the internal temperature reaches 165°F.
- Dice cooked chicken into bite-sized pieces.
- Chop bell peppers and slice red onion.
- In a bowl, whisk together olive oil, lime juice, and remaining taco seasoning.
- Combine chicken, vegetables, and cilantro in a large bowl; pour dressing over and toss to coat.
- Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg