Southwest Chicken Salad

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 heads romaine lettuce
• 15 oz black beans
• 15 oz canned corn
• 1 cup cherry tomatoes
• ½ red onion
• 2 avocado
• ¼ cup cilantro (optional)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp lime juice
• 1 tsp honey
• 1 tsp Dijon mustard
• ½ cup shredded cheddar cheese (optional)
• 1 cup tortilla strips (optional)

Steps

1. Pat chicken breasts dry and season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Cook chicken for 6-8 minutes per side, or until cooked through and no longer pink. Remove from skillet, let rest for a few minutes, then dice into bite-sized pieces.
3. While chicken cooks, prepare the dressing: whisk together 2 tablespoons olive oil, lime juice, honey, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.
4. Rinse and drain black beans and corn. Halve cherry tomatoes, thinly slice red onion, and dice avocados.
5. Chop romaine lettuce and place in a large salad bowl. Add the diced chicken, black beans, corn, cherry tomatoes, red onion, and avocado.
6. Pour the dressing over the salad ingredients. Toss gently to combine all ingredients evenly.
7. Garnish with fresh cilantro, shredded cheddar cheese, and tortilla strips if desired, and serve immediately.