Made with crisp romaine, corn, avocado, tomatoes, peppers, cheese, tortillas, grilled chicken
Ingredients
227 gm
Chicken breast, boneless, skinless
1 tsp
Taco Seasoning
((make your own))
2 head
Lettuce, romaine
(chopped)
1/2 cup
Black beans, canned
((rinsed and drained))
57 gm
Corn
8 tomato
Cherry Tomatoes
1 avocado(s)
Avocado
(diced)
1/2 cup
Red bell pepper
(chopped)
1/2 cup
Cheddar cheese
(shredded)
1/2 medium tortilla(s)
Tortilla, gluten-free
(air fry to make chips)
1/4 cup
Cilantro (coriander)
(chopped)
1/2 medium pepper(s)
Jalapeno pepper
(seeds and ribs removed))
1/2 fruit
Lime
(squeezed juice)
Instructions
For the Chicken
Preheat the oven to 400 degrees F or a grill/grill pan to medium-high heat.
Trim the chicken of any fat. Brush the chicken with olive oil and season the chicken breasts evenly with taco seasoning on all sides.
Grill the chicken for 6-7 minutes per side, or until the chicken reaches 165 degrees. Alternatively bake the chicken for 15-18 minutes, or until the chicken reaches 165 degrees.
Remove chicken from grill and allow to rest for 5-10 minutes, before slicing into 1/2 inch cubes.
For the Southwest Salad
In a large salad bowl or platter, lay out the chopped romaine. Top with the beans, tomatoes, corn, peppers, cheese, and avocado. Top with chicken, tortilla chips if using, and add. southwest dressing.
