Ingredients for Southwest Salad Mcswap
- Honey
- Lime Juice
- Yellow Mustard
- Cilantro
- 5 oz mixed greens or romaine lettuce
- Boneless Skinless Chicken Breasts
- Cherry Tomatoes
- Poblano Peppers
- Sweet Corn
- Canned Black Beans
- Fat Free Cheddar Cheese
- Baked Corn Tortilla Chips
- Fat Free Ranch Dressing
- Nonfat Sour Cream
- Apple Cider Vinegar
- Chili Powder
- Onion Powder
- Garlic Powder
- Cumin
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How to Make Southwest Salad Mcswap
- In a medium bowl, whisk together lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper for the marinade.
- Add the chicken cubes to the marinade, toss to coat, and set aside for at least 15 minutes (or longer for maximum flavor).
- Heat a large skillet over medium-high heat. Add the cherry tomatoes and corn; cook, stirring occasionally, until slightly charred (about 5-7 minutes).
- In a large salad bowl, combine the mixed greens, marinated chicken, charred tomatoes and corn, chopped bell pepper, and black beans.
- Sprinkle with shredded cheddar cheese and crushed tortilla chips.
- In a small bowl, whisk together buttermilk (or Greek yogurt), lime juice, olive oil, cumin, cayenne pepper (if using), salt, and pepper for the dressing. Add 1 teaspoon of water if needed to thin.
- Serve the dressing on the side for dipping or toss gently with the salad before serving.
- Enjoy your delicious homemade Southwest Salad McSwap!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
55g
Fat
4g
Carbs
10g
