Description
This Gluten Free Southwest Chicken Salad is a flavor-packed meal that combines warm, seasoned chicken with crisp fresh veggies. Sautéed peppers, onions, corn, and black beans are tossed with tender chicken strips and melted cheddar, then served over a bed of cool lettuce. Finished with a zesty lime-ranch dressing, it is a high-protein lunch or dinner that comes together in under 30 minutes.
Ingredients
1 lb boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons olive oil
2 teaspoons gluten-free taco seasoning
1 tablespoon garlic powder
1 red bell pepper, chopped
1 red onion, chopped
1 cup corn (canned, fresh, or frozen)
1 cup black beans, rinsed and drained
4 slices cheddar cheese (or 1/2 cup shredded)
3 cups chopped romaine lettuce or spring mix
3 tablespoons gluten-free ranch dressing
1 lime, juiced
1/2 cup cooked white rice (optional, for a heartier bowl)
Instructions
1. Season Chicken: Slice the chicken breasts into thin strips. In a bowl, toss the chicken with the taco seasoning and garlic powder until every piece is well coated.
2. Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. Sauté Veggies: In the same skillet (don’t wipe it out!), add the chopped red bell pepper and red onion. Sauté for 5–7 minutes until the vegetables begin to soften and pick up the flavor bits from the pan.
4. Combine: Add the cooked chicken back into the skillet. Stir in the corn and black beans. Cook for another 1–2 minutes until everything is heated through.
5. Melt Cheese: Lay the cheddar cheese slices (or sprinkle shredded cheese) over the top of the chicken and vegetable mixture. Let it sit for about 1 minute until the cheese begins to melt.
6. Assemble: Divide the fresh chopped lettuce among serving bowls. Top with the warm chicken, vegetable, and cheese mixture.
7. Dress & Serve: Drizzle the ranch dressing over the salads and squeeze fresh lime juice on top. Serve immediately.
Notes
Meal Prep: This salad holds up well for meal prep. Store the cooked chicken and veggie mixture in a separate container from the lettuce. Reheat the chicken mix slightly before adding it to the greens.
Dairy-Free Option: Substitute the cheddar cheese with a dairy-free alternative and use a dairy-free ranch dressing.
Rice Bowl: To make this even more filling, add the optional cooked white rice to the bowl along with the lettuce.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: American (Southwest)
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6
- Sodium: 680
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 35
- Cholesterol: 85