Southwestern Chicken Salad
An easy cold salad, perfect for week day lunches!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Lunch
Cuisine: American
Servings: 8 servings
Author: Jess Gaertner
For the Add-Ins:
- 1 cup red bell pepper finely diced
- 1 cup red onion finely diced
- 1 cup canned black beans drained and rinsed (omit for Whole 30)
- 1 cup frozen corn defrosted (omit for Whole 30)
- 1 cup chopped cilantro
- 1 package of prepared jicama tortillas or visit HERE for tips on how to make your own!
Preheat oven to 350 degrees.
Lightly grease a baking sheet.
Rinse and pat dry chicken breasts, then place them on the greased baking sheet.
Season with salt and pepper then bake for 30 minutes, then remove and let cool for at least 20 minutes.
While chicken is baking, prepare the dressing by combining all of the ingredients in a medium bowl and whisking until smooth.
Chop the chicken into one-inch pieces, then add to a large bowl with the vegetables, corn, beans, and cilantro. Pour the dressing over the chicken and vegetables and stir to combine.
Load up your favorite tortilla vessel with chicken salad and ENJOY!
- For grain-free: omit the corn
- For paleo: omit the corn and beans
- For nightshade-free: omit the bell peppers
Calories: 470kcal | Carbohydrates: 30g | Protein: 42g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 115mg | Sodium: 1110mg | Potassium: 897mg | Fiber: 4g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 3mg