Serves 4
20 min
Southwest Chicken Salad
Recipe GLPR598a59d44ddc09
A vibrant, fresh salad featuring seasoned cooked chicken, creamy avocado, black beans, and crisp vegetables tossed with a zesty lime-cilantro vinaigrette. This colorful dish delivers bold southwest flavors in a light, satisfying meal that is naturally gluten-free and dairy-free.
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Ingredients
1/2 cup lime juice
1/4 cup vegetable oil
2 tablespoons honey
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/2 teaspoon salt
8 cups shredded romaine lettuce
3 cups cubed cooked chicken
1 medium avocado, pitted, peeled and cubed
1 (15 oz) can black beans, drained and rinsed
1 large tomato, chopped
1 small yellow summer squash, chopped
Directions
In a jar with a tight-fitting lid, combine the lime juice, vegetable oil, honey, chopped cilantro, ground cumin, chili powder, and salt. Seal the jar tightly and shake vigorously for about 30 seconds until the dressing is well blended and emulsified.
In a large bowl, add the shredded romaine lettuce, cooked chicken cubes, avocado cubes, drained black beans, chopped tomato, and chopped yellow summer squash.
Pour the lime-cilantro dressing over the salad ingredients and toss everything together gently but thoroughly until all components are evenly coated with the dressing. Divide among four plates and serve immediately.
