Southwest Chicken Salad
20 min + 25 min for chicken
Lunch or dinner
- 2 chicken breasts
- 4 cups mixed greens
- 2 ripe avocados
- 1 sweet bell pepper
- 1/4 cup black beans
- 1/4 cup frozen corn niblets
- 1/4 cup chopped cilantro
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1 cup salsa
- Sprinkle of garlic powder or salt and pepper
The Steps to Take
Sprinkle chicken breast with garlic salt and pepper. Sear on one side for 2-3 minutes on high heat with a little oil until the flavours are sealed in.
Place seared chicken with seared side up on baking tray and bake for 20 minutes.
When chicken is done – let cool and slice into chunks. Set aside.
Slice sweet bell pepper of your choice (red, yellow or orange) into strips. Sear on high heat in a little oil, turning every 20-30 seconds until soft and slightly blackened. Set aside.
Drain can of black beans and set aside ¼ cup in small bowl.
Pick and wash cilantro. Chop and set aside in small bowl.
Set aside ¼ cup frozen corn.
Mash 2 ripe avocados in a bowl with fork. Keep pit in bowl until ready to use. Add salt and lemon. Mix well. Set aside.
Take out 2 mason jars and split contents evenly. Layer them in the following order: salsa, guacamole, chicken, peppers, black beans, corn, cilantro, mixed greens.
Note* You will stuff the greens into the top of the jar.
These jar will store easily in the fridge for 5 days.
When you are ready to eat them – Dump onto plate and enjoy!