Description
Southwest Chicken Salad Bowl brings fresh vegetables, seasoned chicken, black beans, and avocado together in a satisfying meal bowl. Perfect for warm-weather lunches, healthy dinners, or easy meal prep nights.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen, thawed)
- 1 cup black beans, rinsed and drained
- 1 cup diced bell peppers (any color)
- ½ cup chopped red onion
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Tortilla chips or strips, optional for topping
Instructions
- Season chicken breasts with cumin, paprika, salt, and black pepper.
- Heat olive oil in a skillet over medium heat and cook chicken for 5–6 minutes per side until fully cooked. Rest and slice.
- In a large bowl, combine tomatoes, corn, black beans, bell peppers, and red onion.
- Gently fold in avocado, cilantro, and lime juice.
- Divide salad into bowls and top with sliced chicken. Add tortilla chips if desired.
Notes
- Let chicken rest before slicing to keep it juicy.
- Add avocado just before serving to prevent browning.
- Store salad components separately for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes