Recipe details
Lunch
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Tortilla Bowl Southwestern Salad
25min
2 servings
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This vibrant Tortilla Bowl Southwestern Salad combines seasoned grilled chicken with crisp lettuce, juicy tomatoes, hearty black beans, and sharp cheese for a satisfying meal that's both nutritious and flavorful. Inspired by Mexican cuisine, this colorful salad delivers all the bold flavors of tacos in a lighter, fresher format. Perfect for a quick lunch or dinner, it's easily customizable and can be assembled in minutes for a protein-packed meal that's as delicious as it is wholesome.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
8 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Season the Chicken
Rub chicken breast with taco seasoning, salt, and pepper.
Cook the Chicken
Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C).
Rest and Slice Chicken
Remove chicken from heat and let rest for 5 minutes. Slice into strips.
Prepare the Lettuce
Wash and chop or tear lettuce into bite-sized pieces.
Prepare the Tomatoes
Wash and dice tomatoes.
Prepare the Beans
Rinse and drain black beans.
Shred the Cheese
Shred or crumble the cheddar cheese if not already shredded.
Chop the Cilantro
Wash and roughly chop cilantro.
Prepare Lime
Cut lime in half and squeeze to extract juice.
Assemble the Salad Base
Divide lettuce between two large bowls or plates.
Add Protein and Beans
Top lettuce with sliced chicken and black beans.
Add Tomatoes
Sprinkle diced tomatoes over the salad.
Add Cheese
Sprinkle shredded cheese over the salad.
Add Cilantro
Sprinkle chopped cilantro over the salad.
Dress the Salad
Drizzle lime juice over the salad.
Serve
Serve immediately while chicken is still warm.
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