Southwest Chicken Salad
I love this Southwest Chicken Salad Recipe. The thing is, I can’t take any credit for it at all. I got this recipe from the Team Beachbody blog and it has served me so well, time and time again that I’ve never had to tweak it. It can be made in advance and it is so easy to prepare in a mason jar.
I hope you love it too. Now, you don’t have to worry about what to make for lunch during the work week. I’ve got ya covered! Enjoy.
Yield: 4
Southwest Chicken Salad
This recipe (and the image shown) were created by TeamBeachbody. I love the recipe so much that I haven't even bothered to tweak it. It's perfect just the way it is. See link below to access the original recipe.
Ingredients
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. lemon juice
- ½ tsp. lemon pepper
- 4 tsp. extra-virgin olive oil
- 2 cups black beans
- 3 cups orange bell pepper, sliced
- 3 cups red bell pepper, sliced
- 1 cup red onion, thinly sliced
- 2 cups tomatoes, chopped
- 3 cups grilled chicken breast, sliced
- ½ cup sharp cheddar cheese, shredded
- 1 cup cilantro, chopped fresh
Instructions
- To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.
- Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
- Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars.
- Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
Notes
Click Here to view original recipe. The Nutrition Facts box below provides estimated nutritional information.
Did you make this recipe? What did you think?
