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Southwest Spinach Salad with Chicken Recipe

This vibrant Southwest Spinach Salad with Chicken combines fresh greens, tender sautéed chicken, and bold chipotle-lime flavor in just 30 minutes — a perfectly balanced and hearty weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 people
Calories 1015 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

All Ingredients

  • 2 cups Baby spinach fresh
  • 1 Red roasted red bell pepper cut into bite-sized pieces
  • 0.5 cup Frozen corn kernels thawed and patted dry
  • 0.25 cup Fresh cilantro chopped
  • 0.25 cup Green onion chopped
  • 3 tablespoon Chipotle dressing
  • 1 Southwest chicken breast sauteed and sliced
  • 1 Small avocado cut into large chunks
  • 3 tablespoon Olive oil
  • 2 tablespoon Fresh lime juice
  • 1 Small chipotle chile in adobo sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Cumin
  • Salt and pepper to taste
  • 1 Boneless skinless chicken breast about 4 oz
  • 3 tablespoon Olive oil
  • 0.5 tablespoon Onion powder
  • 0.5 tablespoon Garlic powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried cumin
  • 1 teaspoon Dried coriander
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Cayenne
  • Salt and pepper to taste

Instructions
 

Instructions

  • Place the spinach in a large bowl and top with roasted red bell pepper pieces.
  • Add thawed and dried corn kernels, chopped cilantro, and green onions. Toss gently.
  • Drizzle chipotle dressing over the mixture and gently toss again.
  • Top with sautéed sliced Southwest chicken breast and avocado chunks.
  • In a small bowl, whisk olive oil, lime juice, salt, and pepper. Drizzle over salad. Toss gently and serve immediately.

Notes

This is a 30-minute recipe. Use bottled dressing and store-bought roasted bell peppers to save time. You can easily double the recipe or swap chicken for steak, shrimp, or fish. Best served fresh.