Southwest Chicken Salad

Healthy Lunch Under 30 Minutes

Southwest Chicken Salad

Ingredients: Makes 2 servings

• 3-4 cups baby spinach, arugula, field greens

• 6 oz boneless skinless chicken breast, pan seared & cubed.

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp granulated garlic or garlic powder

• 1 tsp dried parsley

• 1 tbsp extra virgin olive oil (pan searing)

• 1/2 cup yellow corn, steamed or steam fresh packaged corn

• 1/2 cup cherry tomatoes, halved

• 1 cup broccoli florets

• 1 tbsp dried cranberries

• 1/2 medium avocado, cut in bite size pieces

• 1/4 cup low fat cheddar/Colby cheese

• Optional: Seasoned croutons

• Balsamic Vinaigrette Dressing

• sea salt and black pepper
  

  
  

Directions:

1. Season both sides of chicken breast with chili powder, paprika, garlic powder, parsley, sea salt and black pepper.

2. Place seasoned chicken breasts inside Ziploc bag.

3. Use meat tenderizer and pound chicken breasts until thin.

4. In large skillet, over medium-high heat, add olive oil and cook chicken breasts for about 8 minutes on each side or until juices run clear. Set aside.

5. Cut chicken into cubes.

6. Place greens in a large bowl. Add broccoli florets, corn, craisins, avocado, tomatoes, cheese, & chicken.

7. Top with Garlic Vinaigrette Dressing or dressing of choice.

Nutrition Facts:

Calories: 404 | Fat: 21g | Fiber: 7g | Carbs: 30g | Protein: 27g | Sugar: 9g | Sodium: 494mg