Ingredients
Scale
- 2 chicken breasts, grilled and sliced
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese (or Monterey Jack)
- Fresh cilantro, chopped
- Juice of 1 lime
- Olive oil
- Salt and pepper to taste
- Spices for seasoning the chicken: chili powder, cumin, paprika, garlic powder
Instructions
- Season the chicken breasts with chili powder, cumin, paprika, garlic powder, salt, and pepper. Grill on medium-high heat until cooked through (about 6-7 minutes per side). Let rest, then slice into strips.
- While grilling, dice the red bell pepper, halve cherry tomatoes, slice avocado, rinse and drain black beans, and measure corn.
- Layer the sliced chicken, corn, black beans, bell peppers, cherry tomatoes, and shredded cheese in a large bowl or individual bowls. Squeeze lime juice over the top and garnish with cilantro.
- Add olive oil, salt, and pepper to taste. Optionally, drizzle with Southwest vinaigrette or salsa. Serve immediately.
Notes
- Use pre-cooked rotisserie chicken for quicker preparation.
- Substitute cheese with dairy-free alternatives if desired.
- Add toppings like jalapeños, tortilla strips, or sour cream for extra flavor.
- Prepare ingredients in advance and assemble just before serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Assembling
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 35 g
- Cholesterol: 85 mg