Southwestern Chicken & Veggie Salad

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Satisfy all your TexMex cravings with this Southwestern Chicken & Veggie Salad! The mouthwatering recipe calls for loads of flavorful veggies, from juicy tomatoes and red onions to chewy corn kernels and buttery avocado. Protein-packed chicken is sliced into warm, golden strips after cooking. Zesty south-of-the-border flavors simmer in with the chicken and veggies, creating layers of yummy goodness.

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This comforting meal is a cinch to throw together, but so hearty and delicious! Its endless array of flavors and textures will keep your taste buds interested, even if you enjoy the dish as leftovers for days afterwards.

Southwestern Chicken & Veggie Salad

Southwestern Chicken & Veggie Salad

Yields: 6 servings | Calories: 267 | Total Fat: 14g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 75mg | Sodium: 509mg | Carbohydrates: 13g | Fiber: 3g | Sugar: 4g | Protein: 22g | SmartPoints (Freestyle): 8

Ingredients

    Chicken:
  • 1 pound boneless, skinless chicken breasts
  • 3/4 teaspoon sea salt, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon extra-virgin olive oil
    Salad:
  • 4 cups loosely packed chopped Romaine lettuce
  • 1 cup cooked corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 red onion, sliced
  • 1/3 cup salsa
  • 1/2 cup reduced fat shredded cheddar
  • 1/2 avocado, pitted and peeled
  • 1 1/2 tablespoons lime juice
  • 1/2 cup sour cream

Instructions

    Chicken:
  1. Pound the chicken breasts to an even thickness.
  2. Season the chicken with 1/2 teaspoon salt, chili powder, paprika, and cayenne.
  3. Heat a large skillet over medium heat and add the oil. When shimmering, add the chicken to the pan and cook until it lifts easily with a spatula. Flip, and continue cooking until a thermometer inserted in the center reaches 165 degrees F. Remove from pan and set aside while you make the salad.
    Salad:
  1. In a large bowl, toss together the lettuce, corn, tomatoes, onions, salsa, and cheese. Divide salad between 6 plates. Slice the chicken and add it to the salad.
  2. Mash the avocado with the lime juice and remaining salt, and add to the salads with the sour cream.
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9 Comments on "Southwestern Chicken & Veggie Salad"

  1. Jen  August 14, 2016

    Hi. Does it yield 4 or 6 servings? It says 6 but you wrote 4 plates! Thanks!

    Reply
    • Gale Compton  August 15, 2016

      Jen, I made the change to 6 plates. Thanks! 🙂

      Reply
  2. Jessica  April 15, 2017

    I am looking for healthy meals for a class presentation. Do you think this would be a good one ?

    Reply
  3. Val  August 13, 2017

    Going to try this!

    Reply
  4. Jessica O'Neil  March 13, 2018

    1/2 of what? 1/2 chili powder

    Reply
  5. Lisa  August 4, 2018

    The recipe description says “Zesty south-of-the-border flavors simmer in the rice and chicken”. I am supposed to add rice somewhere?

    Reply
    • Gale Compton  August 5, 2018

      Lisa, That should have been veggies. Just updated! 🙂

      Reply

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