Last Updated on December 11, 2023 by Cathy
Sit down to a Southwestern feast with this quick and easy to make southwestern chicken salad.
This Southwestern Chicken Salad has been a favorite in our house for many years. It is quick and easy to make and it only uses one pan for easy clean up. I like to prepare this in the morning to give it time to marinade. Then in the evening, you can get dinner on the table in 30 minutes or less.
When my son went to the fair this year he bought me a “Super EZtwist Cheese Grater” for cutting veggies. It works great for making julienne zucchini and carrots in this recipe. You can also buy zucchini or broccoli slaw pre-made at the grocery store.
Serve this over mixed greens or cauliflower rice topped with your favorite salsa and sliced avocados or guacamole.
*If you’re on the Autoimmune Protocol leave the chili powder out.
Southwest Chicken Salad
Ingredients
- ¼ cup lime juice 2-3 limes
- 1 tablespoon coconut oil melted
- ¼ teaspoon chili powder*
- 1 pound skinless chicken fillets 1/4" strips
- 1 medium sweet onion
- 1 clove garlic minced
- 2 bell peppers green, yellow, orange or red, cut into 1/2" strips
- ½ cup julienne zucchini
- ¼ cup julienne carrots
Instructions
- Mix lime juice, coconut oil and chili powder in glass bowl with lid (Pyrex). Add chicken, bell peppers and onion to marinade and mix to evenly coat.
- Cover and refrigerate for at least one hour but no more than 24 hours. Turn once to let the marinade soak everything.
- Add marinade, zucchini and carrots to skillet and cook on medium heat stirring until the chicken is no longer pink.
- Add garlic 10 minutes before done, stirring constantly.
- Remove and serve adding sliced avocado or salsa on top with your favorite side dish.
