A chopped romaine-based salad with bright and flavorful Southwestern-inspired ingredients like garlicky roasted chicken, red onion, fresh corn, black beans, and salsa
Preheat oven to 375 degrees Fahrenheit. Line a baking dish with foil and set aside.
Combine avocado oil, juice of two limes, garlic, black pepper, cayenne pepper, and sea salt then massage into chicken breast and allow to marinate for at least 30 minutes.
Meanwhile, chop romaine lettuce, rinse, and pat dry. Cut remaining lime into five wedges and set aside.
Chop cilantro then add to romaine, followed by black beans, and corn. Toss until evenly mixed. Set aside.
Place marinated chicken on prepared baking dish and roast for about 30 minutes or until internal temperature of chicken reaches 165 degrees Fahrenheit.
Slice or chop the chicken and serve with romaine salad mix, salsa, shredded cheese, and fresh lime wedges.
Notes
Meal PreppingYou can make southwestern chicken salad up to three days ahead of time. I recommend storing the toppings separately until ready the serve.StorageStore this easy chopped salad in an airtight container in the refrigerator and store the salsa or dressing separately. It will keep for up to four days.