Low Gi Southwest Chicken Salad
Elevate your meal prep game with this vibrant and healthy Low GI Southwest Chicken Salad, a perfect blend of southwest-inspired flavors and nourishing ingredients. Juicy, spiced chicken breasts are pan-seared to perfection with a savory mix of cumin, smoked paprika, and garlic powder, then paired with a colorful medley of mixed greens, creamy avocado, black beans, zesty lime, and fresh cilantro. This low glycemic salad not only supports balanced blood sugar levels but also delivers a burst of flavor and texture in every bite. Finished with a simple citrus-cilantro dressing, it’s a quick and wholesome meal ready in just 30 minutes. Ideal for lunch, dinner, or meal prep, this salad is a fresh, vibrant, and guilt-free way to savor the best of southwest cuisine!
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Ingredients
- 2 pieces (boneless, skinless) chicken breast
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons garlic powder
- 4 cups mixed greens
- 1 cup (halved) cherry tomatoes
- 1 medium (sliced) cucumber
- 1 large (diced) avocado
- 1 medium (diced) yellow bell pepper
- 0.5 cup (rinsed and drained) black beans
- 1 medium (juiced) lime
- 0.25 cup (chopped) cilantro
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Directions
Step 1
Start by preparing the chicken. Pat the chicken breasts dry with paper towels, then rub them with 1 tablespoon of olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Step 2
Heat a nonstick skillet over medium heat and add the remaining 1 tablespoon of olive oil. Cook the chicken breasts for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing into strips.
Step 3
While the chicken cooks, prepare the salad base by arranging the mixed greens on a large platter or in 4 individual bowls.
Step 4
Evenly distribute the cherry tomatoes, cucumber slices, diced avocado, yellow bell pepper, and black beans over the greens.
Step 5
In a small bowl, whisk together the lime juice and chopped cilantro to make a light dressing. Drizzle the dressing evenly over the salad.
Step 6
Top the salad with the sliced chicken and serve immediately. Optionally, garnish with extra cilantro or a sprinkle of smoked paprika for added flavor.
Nutrition Facts
| Serving size | (1293.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1162.4 |
| Total Fat 68.9g | 0% |
| Saturated Fat 11.0g | 0% |
| Polyunsaturated Fat 7.7g | |
| Cholesterol 206.4mg | 0% |
| Sodium 2354.3mg | 0% |
| Total Carbohydrate 67.6g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 11.6g | |
| Protein 84.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 262.5mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 3257.9mg | 0% |
Source of Calories