Description
A vibrant Southwest salad with crisp romaine, grilled chicken, ripe avocado, and zesty spiced dressing. Tangy, creamy, and loaded with smoky cumin and chili flavors, this dish is gluten-free and perfect for quick, satisfying meals.
Ingredients
4 cups chopped romaine lettuce
2 cups cooked grilled chicken breast, sliced
1 cup diced red onion
1 cup cherry tomatoes, halved
1 ripe avocado, sliced
1/4 cup chopped fresh cilantro
2 cups crushed tortilla strips
2 cups Greek yogurt (or dairy-free yogurt for vegan option)
Juice of 1 lime
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1 clove garlic, minced
Salt to taste
2 tablespoons olive oil
Instructions
Whisk Greek yogurt, lime juice, chili powder, cumin, onion powder, garlic, and salt to make the dressing
Heat olive oil in a skillet over medium-high heat. Cook chicken with a sprinkle of cumin and chili powder for 5-7 minutes per side until golden and cooked through
In a large bowl, toss romaine, red onion, cherry tomatoes, and sliced avocado
Top with grilled chicken and cilantro
Add crushed tortilla strips for crunch
Drizzle with dressing before serving
Notes
Use grilled chicken thighs for extra flavor
Add black beans or corn for a heartier version
Dressing can be made ahead and stored in the fridge for 3 days
Substitute quinoa or tofu for a plant-based adaptation
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg