Fiesta Chicken Salad

This Fiesta Chicken Salad will throw a *fiesta* in your mouth, and is ready in 20 minutes…yes!!

As much as I enjoy and appreciate home-cooked meals, I don’t usually want to spend a ton of time in the kitchen…likely because I spend most of my day inside at work, so when I get home I want to spend some time outdoors, and not as much inside – kitchen included!

This Fiesta Chicken Salad is the perfect meal for those days or nights where I want to eat well but don’t want to put in a lot of effort. Ready in just 20 minutes and uses simple ingredients:

Lettuce (green leaf + butter)
Shredded red cabbage
Organic corn
Organic black beans 
Organic bell peppers (yellow + orange) 
Chopped green onion
Pan-seared chicken
Pumpkin seeds 
Sunflower seeds
Primal Kitchen Foods Cilantro Lime dressing

Other things that would also amp up the flavor: rice, feta cheese, avocado and cilantro. I’m drooling just thinking about that epic combo!

Save this one for the next time you’re on the market for a quick and easy meal 🙂

Print Recipe

Fiesta Chicken Salad

A quick and easy meal that comes together in 20 minutes, perfect for a big meal prep!!

Prep Time

5 min

Cook Time

15 min

Servings

servings

Ingredients

• 2 heads lettuce green leaf or butter
• 1/2 cup chopped red cabbage
• 1 whole carrots, peeled and diced
• 1 orange bell pepper, diced
• 1 bunch chopped green onions
• 1 can black beans, drained and rinsed
• 1 can organic corn, drained and rinsed
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 1/2 lb chicken breasts
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• Pinch smoked paprika
• Sea salt and ground pepper, to taste
• 1 tbsp avocado oil

Prep Time 5 min Cook Time 15 min Servings servings Ingredients 2 heads lettuce green leaf or butter 1/2 cup chopped red cabbage 1 whole carrots, peeled and diced 1 orange bell pepper, diced 1 bunch chopped green onions 1 can black beans, drained and rinsed 1 can organic corn, drained and rinsed 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1 1/2 lb chicken breasts 1 tsp garlic powder 1/2 tsp cayenne pepper 1/2 tsp chili powder 1/2 tsp ground cumin Pinch smoked paprika Sea salt and ground pepper, to taste 1 tbsp avocado oil

Instructions

1. Wash and chop all veggies and add to a large salad bowl.
2. Place chicken breasts in a large plastic bag and use a meat mallet or heavy kitchen object (I used a jar of marinara sauce) to pound out chicken until it’s ~1/2 inch thick all around. Heat oil in a skillet and sear chicken on both sides, cooking until chicken is fully cooked. Season with garlic powder, salt and pepper, smoked paprika, cumin, chili powder and cayenne pepper.
3. Remove chicken from skillet and slice into thin strips before adding to salad
4. Dress as desired (I used Primal Kitchen Foods Cilantro Lime), divide into five servings, and enjoy!