Southwest Salad with Spicy Chicken

Southwest Salad with Spicy Chicken


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This delicious salad is hearty, filling, and a great way to meal-prep for the work week. It makes a great side dish or wonderful meal of its own.

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

5 servings


  • 4 chicken breasts
  • ½ teaspoon of paprika
  • ½ teaspoon of cumin
  • 1 teaspoon of garlic powder
  • 1 teaspoon of lime juice
  • 1 teaspoon of dried cilantro
  • 6 cups of pre-mixed salad
  • 1 cup of frozen corn
  • 1 cup of black beans
  • 1 cup of crushed corn chips
  • 1 small red onion, thinly sliced
  • 1 avocado, pitted and sliced
  • ½ cup of fresh cilantro
  • 1 cup of Mexican cheese blend
  • 1 teaspoon of lemon juice

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For the chicken:
As the skillet heats over medium heat, cut the chicken into cubes and season with paprika, garlic powder, and cilantro. Sauté for ten minutes and make sure to stir frequently. Before serving, drizzle chicken with lime juice.

For the salad:
Prepare corn and black beans as instructed on their packaging. Toss salad with chicken, corn, black beans, corn chips, red onion, avocado, and cilantro. Finally, top with cheese, lemon juice, and any dressing of your choosing.

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