Southwestern Chicken and Veggie Salad
This salad is a comforting bowl of Tex-Mex flavors you and everyone else will love.
Servings: 6 people
Calories: 267kcal
Ingredients
Chicken
- 1 pound boneless and 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 romaine lettuce chopped, loosely packed
- 1 cup corn kernels cooked
- 1 cup cherry tomatoes halved
- 1 red onion sliced
- 1/3 cup salsa
- 1/2 cup cheddar cheese reduced-fat, shredded
- 1/2 avocado pitted and peeled
- 1 1/2 tablespoons lime juice
- 1/2 cup sour cream
Instructions
Chicken
- Pound the chicken breasts to an even thickness.
- Season the chicken with 1/2 teaspoon salt, chili powder, paprika, and cayenne.
- 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
- 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.
- Mash the avocado with the lime juice and remaining salt, and add to the salads with the sour cream.
Nutrition
Calories: 267kcal | Carbohydrates: 13g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 509mg | Fiber: 3g | Sugar: 4g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8