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Tortilla Bowl Southwestern Salad

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25min

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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

1
Season the Chicken

Rub chicken breast with taco seasoning, salt, and pepper.

2
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).

3
Rest and Slice Chicken

Remove chicken from heat and let rest for 5 minutes. Slice into strips.

4
Prepare the Lettuce

Wash and chop or tear lettuce into bite-sized pieces.

5
Prepare the Tomatoes

Wash and dice tomatoes.

6
Prepare the Beans

Rinse and drain black beans.

7
Shred the Cheese

Shred or crumble the cheddar cheese if not already shredded.

8
Chop the Cilantro

Wash and roughly chop cilantro.

9
Prepare Lime

Cut lime in half and squeeze to extract juice.

10
Assemble the Salad Base

Divide lettuce between two large bowls or plates.

11
Add Protein and Beans

Top lettuce with sliced chicken and black beans.

12
Add Tomatoes

Sprinkle diced tomatoes over the salad.

13
Add Cheese

Sprinkle shredded cheese over the salad.

14
Add Cilantro

Sprinkle chopped cilantro over the salad.

15
Dress the Salad

Drizzle lime juice over the salad.

16
Serve

Serve immediately while chicken is still warm.

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