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Southwest Salad

From the kitchen of Charlotte Daum

Salads - makes 2 servings

Prep time: 20 mins
Cook time: none
Rest time: none

12 ingredients

  • 1 ear Corn
  • 1 Chicken breast
  • 1/8 teaspoon Paprika
  • 1/8 teaspoon Chili powder
  • 1/4 teaspoon Garlic powder
  • 1/2 can Black beans
  • 2 bowls Lettuce mix
  • 1 Avocado
  • 1 cup Cheddar cheese
  • 1 cup Cherry tomato
  • 1/4 teaspoon Basil
  • 1/4 teaspoon Oregano

4 steps

  1. Preheat pan over medium heat, add a little olive oil. Pat the chicken breast dry with a paper towel, then sprinkle it liberally with salt and pepper (and any other seasons that smell good). Place in pan and turn burner to medium-low (like 3), cover with lid. When the top of the chicken has turned white (about 5 min), flip it. Cook about 5 more minutes (covered), then set aside to rest.
  2. In another pan (or in the chicken pan for added flavour) on med-high heat (like 7), sear the corn in a little bit of olive oil. Add black beans with a bit of the bean liquid and all of the spices. Get up to temperature, then simmer and cook for about 3 minutes, until flavors have cooked through.
  3. Chop the lettuce mix into two bowls, top with bean and corn mix, chopped tomatoes, grated cheese, sliced chicken, and sliced avocado. Season to taste.
  4. Optional: add a squeeze of lime juice.


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