Description
A vibrant Southwest salad with tender spiced chicken, crisp romaine, creamy avocado, zesty cilantro, and a tangy Santa Fe dressing. Perfect as a light lunch or hearty dinner.
Ingredients
1.5 cups romaine lettuce, torn
1/2 cup corn kernels (fresh or canned, drained)
1/2 ripe avocado, sliced
1/4 cup fresh cilantro leaves, chopped
1 small red onion, finely chopped
1/4 cup sunflower seeds (or slivered almonds)
1 cup cooked chicken breast, shredded or diced
6 whole wheat tortilla strips for crunch
Juice of 2 limes
1 tbsp olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1/4 cup plain Greek yogurt
1/4 teaspoon smoked paprika
Pinch of ground cayenne pepper (optional)
Salt and pepper to taste
Instructions
Toss romaine, corn, avocado, cilantro, red onion, and sunflower seeds in a large bowl.
In a small bowl, mix olive oil, lime juice, chili powder, cumin, and minced garlic for dressing.
Stir in Greek yogurt, smoked paprika, and cayenne pepper to create a smooth dressing.
Toss the dressing into the salad until well combined.
Top with cooked chicken and toasted tortilla strips. Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 1 day.
Add black beans or roasted bell peppers for more protein and flavor.
For a vegan version, substitute chicken with grilled tofu or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg