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Southwestern Chicken Salad | Fed and Fit

Southwestern Chicken Salad

Southwestern Chicken Salad

15 mins prepServes 8

An easy cold salad, perfect for week day lunches!

8 servings

What you need

skinless boneless chicken breast

3 lb skinless boneless chicken breast

extra-virgin olive oil

1 tbsp extra-virgin olive oil

coarse salt

1 ½ tsp coarse salt

black pepper

½ tsp black pepper

Avocado oil mayonnaise

½ cup Avocado oil mayonnaise

dijon mustard

2 tbsp dijon mustard

garlic powder

½ tsp garlic powder

smoked paprika

½ tsp smoked paprika

cumin

red bell pepper

1 cup red bell pepper, finely diced

red onion

1 cup red onion, finely diced

black beans

1 cup black beans, drained and rinsed (omit for Whole 30)

frozen corn

1 cup frozen corn, defrosted (omit for Whole 30)

cilantro

jicama

1 jicama

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Instructions


0 Preheat oven to 350 degrees.
1 Lightly grease a baking sheet.
2 Rinse and pat dry chicken breasts, then place them on the greased baking sheet.
3 Season with salt and pepper then bake for 30 minutes, then remove and let cool for at least 20 minutes.
4 While chicken is baking, prepare the dressing by combining all of the ingredients in a medium bowl and whisking until smooth.
5 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.
6 Load up your favorite tortilla vessel with chicken salad and ENJOY!

View original recipe

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