This Tasty Southwest Chicken Salad Recipe Will Change Your Life! How To Make Chicken Salad At Home
How To Make A Salad At Home - Tasty Southwest Chicken Salad Recipe
Today we show you how to make a delicious Southwest Lime Chicken Salad recipe. This chicken is juicy, tender, and absolutely delicious. Add it to some beautiful romaine lettuce, with some black beans, corn, tomatoes, cucumbers, avocado, tortilla strips, then top it with a zesty dressing, and you've got yourself one great salad! Try this recipe today!!
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Ingredients For Lime Chicken
4 boneless chicken breasts
½ cup lime juice
4 Tbsp olive oil
¼ cup honey
2 tsp chipotle chili powder
1 Tbsp lime zest
¼ cup fresh cilantro, chopped
¼ tsp sea salt
2 tsp garlic powder
½ tsp ground cumin
Ingredients For Salad
12 ounces of Romaine hearts (washed and cut up)
½ cup of black beans (drained and washed)
½ cup of corn (drained)
1 small avocado (sliced)
1 cup of shredded Mexican cheese (or cheese of your choice)
½ cup of diced tomatoes
½ cup of diced cucumber
½ cup of diced red onions (or sliced)
½ cup of sweet peppers (diced or sliced)
1 cup of tortilla strips
Directions for chicken
In a medium size bowl, mix 2 Tbsp of your oil and all remaining ingredients, except chicken, until well combined, reserve ½ cup of the marinade for basting.
Place chicken in a container, pour marinade, minus the ½ cup, over chicken, cover and refrigerate for 1 hour.
Add remaining 2 Tbsp of oil to a hot ovenproof skillet over medium-high heat.
Add chicken to the skillet and cook until golden brown on the first side, baste chicken with marinade, then flip and cook the other side until golden brown. Baste again with remaining marinade. Place the skillet in a preheated 375° oven and bake for 25-30 minutes until the chicken reaches an internal temp of 165°.
Remove from the oven and set aside.
Putting Together The Salad
Into a large bowl add your chopped romaine lettuce.
Top with remaining salad ingredients
Slice your chicken and add it to the salad.
Add your dressing to the salad as a whole or per serving.
Enjoy!!
The BEST Santa Fe Chicken salad you've ever had / Hello Ani
This incredible Santa Fe Chicken Salad is my version of a perfectly spiced salad. The chicken is grilled to perfection, super juicy, and tender. Black beans and freshly cooked corn sit on a bed of butter lettuce and crunchy vegetables. The salad is tossed in a lightly spiced ranch-style dressing that complements this salad perfectly. Enjoy it as is or make Santa Fe chicken salad wraps for the whole family.
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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