Simple Mexican Salad
This Mexican salad is fresh, filling, and loaded with bold flavor. Yes, it’s hearty enough to count as dinner.
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Ingredients
- 2 chicken breasts
- 3 teaspoons taco seasoning
- 1 tablespoon oil
- 1 head romaine lettuce, chopped
- ½ bunch cilantro, chopped
- 1 pint cherry tomatoes, halved
- 1 bell pepper, any color, chopped
- 3 green onions, chopped (or ½ purple onion)
- 1 avocado, diced
- 14.5 ounce can corn, rinsed and drained
- 14.5 ounce can black beans, rinsed and drained
- ½ cup black olives, about ½ can
- Avocado Lime Ranch
- Chips, for serving
Instructions
Make the chicken:
- On a flat surface, pat dry the chicken breasts with a couple of paper towels. Distribute the seasoning on both sides of the chicken breasts.
- Heat a large pan over medium-high heat. Once hot, add the oil. Place the chicken breasts on the pan and cook the first side for 7 minutes. Flip the chicken breasts over and cook for another 5 to 7 minutes on the other side, until the internal temperature reaches 165F. Cooking time on the second side will vary by the thickness of the chicken breast.
- Remove the cooked chicken breasts from the pan onto a board and allow them to rest for 5 minutes before slicing.
Assemble the salad:
- While the chicken breasts cook, fill a large salad bowl or individual bowls with the chopped romaine as a base. Distribute the cilantro on top of the lettuce, then top it with canned corn, black beans, juicy tomatoes, black olives, green or purple onions, the chopped bell pepper, and diced avocado.
- Place the sliced cooked chicken breasts on top of the salad. Drizzle the dressing over the top, and serve with tortilla chips.
Nutrition
Serving: 1 salad | Calories: 421kcal | Carbohydrates: 49g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 972mg | Potassium: 1649mg | Fiber: 18g | Sugar: 11g | Vitamin A: 15512IU | Vitamin C: 83mg | Calcium: 131mg | Iron: 5mg
