How to Make Southwestern Salad
- cook TIME 20 mins
- prep TIME 12 mins
- total TIME 32 mins
Ingredients (23)
- 8 oz skinless boneless chicken breast
- 3 oz avocados pitted, peeled, sliced
- 3 oz corn
- 3 oz cherry tomatoes halved
- 2 oz iceberg lettuce
- 2 oz arugula
- 1 oz red onion sliced
- 2 oz canned black bean
- 3 tbsp plain Greek yogurt
- 1/4 cups cilantro chopped
- 1 tsp garlic powder divided
- 1/4 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/4 tsp salt divided
- 1/2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 tbsp honey
- 0.5 oz ricotta cheese
- 1 oz tortilla chips
INSTRUCTIONS
Season 8 oz skinless boneless chicken breast with 1/4 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp chili powder, 1/2 tsp pepper, 1/8 tsp salt, 1 tbsp olive oil, and 1/2 tsp paprika. Toss the chicken and rub on both sides to evenly distribute the seasonings.
Preheat the air fryer to 375°F. Place the seasoned chicken down and air fry for 17 minutes.
While the chicken is being cooked, make the dressing by mixing 1/2 tbsp lime juice, 1 tbsp honey, 1 tsp apple cider vinegar, 1/2 tsp garlic powder, 1/8 tsp salt, 1/2 tsp onion powder, and 3 tbsp plain Greek yogurt until combined.
When the time’s up, remove the air fryer basket and use a tong to carefully take the chicken out. Let it rest for a few minutes, then use a knife to cut it into 2-inch slices.
Lay 2 oz iceberg lettuce, 2 oz arugula, 1 oz red onion, 3 oz cherry tomatoes, 3 oz corn, 3 oz avocados, cooked chicken breast, 2 oz canned black bean, and 1 oz tortilla chips onto a large plate. Garnish with 0.5 oz ricotta cheese and 1/4 cups cilantro.
Use a small spoon to drizzle the dressing over the salad and enjoy.
