Southwest Chicken Salad


4 servings

Preparation time

20 min + 25 min for chicken

Good For

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

Step 1

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.

Step 2

Place seared chicken with seared side up on baking tray and bake for 20 minutes.

Step 3

When chicken is done – let cool and slice into chunks.  Set aside.

Step 4

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.

Step 5

Drain can of black beans and set aside ¼ cup in small bowl.

Step 6

Pick and wash cilantro.  Chop and set aside in small bowl.

Step 7

Set aside ¼ cup frozen corn.

Step 8

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.

Step 9

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.

Step 10

These jar will store easily in the fridge for 5 days.

Step 11

When you are ready to eat them – Dump onto plate and enjoy!

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