Southwestern Chicken & Veggie Salad

Satisfy all your TexMex cravings with this Southwestern Chicken & Veggie Salad! The mouthwatering recipe calls for loads of flavorful veggies, from juicy tomatoes and red onions to chewy corn kernels and buttery avocado. Protein-packed chicken is sliced into warm, golden strips after cooking. Zesty south-of-the-border flavors simmer in with the chicken and veggies, creating layers of yummy goodness.

Southwestern Chicken & Veggie Salad

Ingredients
Chicken:
  1. 1 pound boneless, skinless chicken breasts
  2. 3/4 teaspoon sea salt, divided
  3. 1/2 teaspoon chili powder
  4. 1/2 teaspoon paprika
  5. 1/8 teaspoon cayenne pepper
  6. 1 tablespoon extra-virgin olive oil

Salad:
  1. 4 cups loosely packed chopped Romaine lettuce
  2. 1 cup cooked corn kernels
  3. 1 cup cherry tomatoes, halved
  4. 1 red onion, sliced
  5. 1/3 cup salsa
  6. 1/2 cup reduced fat shredded cheddar
  7. 1/2 avocado, pitted and peeled
  8. 1 1/2 tablespoons lime juice
  9. 1/2 cup sour cream

Instructions
Chicken:
  • Pound the chicken breasts to an even thickness.
  • Season the chicken with 1/2 teaspoon salt, chili powder, paprika, and cayenne.
  • Heat a large skillet over medium heat and add the oil. When shimmering, add the chicken to the pan and cook until it lifts easily with a spatula. Flip, and continue cooking until a thermometer inserted in the center reaches 165 degrees F. Remove from pan and set aside while you make the salad.