Southwest Salad

• servings: 1 serving
• active time: 10 minutes
• total time: 20 minutes

Ingredients

½ of a small chicken breast (*See Notes)

2 Tablespoons taco seasoning

1 Tablespoon avocado oil (can sub vegetable, canola, or olive)

1 ½ cups chopped romaine lettuce

4 cherry tomatoes

¼ cup black beans (drained and rinsed)

¼ cup corn

1/8 cup black olives

4 slices bell peppers (any color)

1 jalapeno pepper (seeded & diced)

2 Tablespoons guacamole

2 Tablespoons sour cream

2 sprigs fresh cilantro

¼ cup tortilla strips

½ cup Mexican cheese (shredded)

2 Tablespoons Cilantro Lime Dressing

2 lime wedges, (optional)

Directions

Heat the oil in a cast iron skillet over medium-high heat. Season the chicken generously on each side with taco seasoning.

Add the chicken to the heated skillet and let it sear on the first side, untouched, for five minutes. It will begin to release from the skillet once it’s ready to flip.

Use kitchen tongs to carefully flip the chicken once it’s reached a deep golden brown color, and sear the other side for 4-5 more minutes, decreasing the heat slightly if needed.

Remove from the heat and let it sit for at least 5 minutes prior to slicing it to allow the juices to absorb.

Fill a large bowl (or even a pie diswith the romaine lettuce. Top it with all additional ingredients and serve immediately!

Nutrition

• Calories: 929 kcal
• Total Fat: 55 g
• Saturated Fat: 17 g
• Cholesterol: 139 mg
• Sodium: 1473 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 18 g
• Total Sugars: 26 g
• Protein: 52 g