Southwest Chopped Chicken Salad Wrap
Overview
Prep Time: 20 min • Cook Time: 10 min
Total Time: 30 min
Makes 4 servings
While this meal may not appear aesthetically pleasing to the eye, boy, is it delicious! And who doesn't love throwing everything on the cutting board at once and chopping it up?
Watch my most recent videos
what you’ll need:
For the chicken
1 lb chicken thighs
1 packet taco seasoning
FOR the SALAD
1 head romaine lettuce
1 cup corn kernels
1 cup black beans, drained and rinsed
1 cup cherry tomatoes
1/2 cup red onion
1/4 cup fresh cilantro
1 avocado, diced
1/2 cup shredded cheddar cheese
For the dressing
1/4 cup Greek yogurt
1 tablespoon mayo
The juice of 1/2 lime
1 1/2 teaspoons chili powder
1/2 tsp garlic powder
Salt and pepper to taste
*served on a tortilla of choice
Instructions:
Start by preheating your pan to medium-high heat. Place the chicken thighs on a cutting board and season both sides with the taco seasoning, pressing the seasoning into the chicken. Once hot, add a light spray of avocado oil to the pan, then add in the chicken. Cook for about 4-5 minutes per side until fully cooked.
Meanwhile, take out the largest cutting board you can find. On the board, place all of the salad ingredients. Don't worry about cutting anything; you will do that at the end.
While the chicken is cooking, prepare the sauce. In a small bowl, mix together 1/4 cup of Greek yogurt, 1 tablespoon of mayo, the juice of 1/2 lime, 1 1/2 teaspoons of chili powder, 1/2 teaspoon of garlic powder, and salt and pepper to taste.
Once the chicken is finished cooking, place it on the cutting board on top of all your other salad ingredients and start chopping! Chop until you achieve the desired size cuts for your salad. I prefer to cut everything quite small.
After you've achieved your desired cuts, drizzle the dressing over everything and give it a gentle mix. You can either enjoy this as it is or place it into tortillas to make a wrap. Bon appétit!