A perfect summer dish. Any cooked chicken will work in this recipe but I highly recommend blackening the chicken on the grill with this seasoning; it makes for tremendous flavor that runs through the entire salad. Hearty enough to be man-pleasing, yummy and fun enough to eat to be kid-pleasing and this mamas perfect sort of meal. Flavor-packed, fresh, loaded with protein, fiber, iron and Vitamins A and E; both your health and tastebuds will give you a pat on the back.
Southwest Chicken Chopped Salad
2 Boneless Skinless Chicken Breasts
2 Teaspoons Blackened Seasoning
1/3 Cup + 1 Tablespoon Olive Oil
1/3 Cup Fresh Lime Juice
1 Large Clove Garlic, grated or pressed
1 Tablespoon Agave Nectar or Honey
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
5 Leafy Romaine Leaves, chopped into bite sized pieces
2 Green Onions, thinly sliced
3/4 Cup Canned Black Beans, drained and rinsed
1 Cup Cherry Tomatoes, quartered
1/3 Cup Diced Gouda Cheese
1/4 Cup Chopped Cilantro
1 Avocado, diced
Preheat grill to medium high. Rub chicken breasts with 1 tablespoon olive oil and season each breast (both sides) with 1 teaspoon blackened seasoning. Place on the grill and cook 8-10 minutes per side or until juices run clear. Let rest for ten minutes and chop into bite sized pieces.
In a small bowl whisk together 1/3 cup olive oil, lime juice, garlic, agave or honey and salt and pepper. Set aside.
Place romaine, onions, black beans, tomatoes, cheese, cliantro, avocado and chicken in a large bowl. Drizzle vinaigrette over the top and toss gently with your hands. Serve immediately. Serves 3-4 as a main course