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Smoky Southwest Salad with Chicken

Smoky Southwest Salad with Chicken

Chef Cindy Gilbert

By: Chef Cindy Gilbert

Made With:

McCormick French's

Recipe Info

  • Prep Time:

    10m

  • Cook Time:

    10m

  • Ingredients:

    17

  • Servings:

    4

  • User Rating:

Ingredients

  • Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 to 2 teaspoons McCormick® Smoked Paprika & Garlic Seasoning
  • 1 teaspoon honey
  • 1/2 teaspoon French's® Chardonnay Dijon Mustard Squeeze Bottle
  • Salad
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1/4 cup chopped cilantro
  • 3 tablespoons lime juice
  • 4 teaspoons McCormick® Smoked Paprika & Garlic Seasoning, plus additional for sprinkling
  • 4 teaspoons oil
  • 1 pound thin-sliced boneless skinless chicken breasts
  • 8 cups salad greens
  • 2 ripe avocados, pitted and diced
  • 2 plum tomatoes, seeded and chopped
  • 1/2 red onion, finely chopped
  • Tortilla strips, for serving

Nutrition Information

(per serving)

Key products

A clear bottle of Mccormick Smoked Paprika And Garlic Seasoning, 3.12 Oz, is shown against a white background, with a serving suggestion of seasoned wraps on the label.
A homemade crunch wrap, seasoned to perfection with Mccormick Smoked Paprika And Garlic Seasoning, 3.12 Oz, is cut in half to reveal layers of beef, cheese, and lettuce.

McCormick® Smoked Paprika and Garlic Seasoning, 3.12 oz

A clear plastic squeeze bottle of Frenchs Beige Dijon Chardonnay Mustard 12 Oz is shown against a white background.
Several cooked salmon fillets are topped with a creamy sauce made from Frenchs Beige Dijon Chardonnay Mustard 12 Oz and served on a wooden board with a lemon wedge.

French's® Chardonnay Dijon Mustard Squeeze Bottle, 12 oz

$5.49

Instructions

Instructions

  1. For the Dressing, whisk all ingredients in small bowl; set aside.
  2. For the Salad, mix black beans, corn, cilantro and lime juice in small bowl. Set aside. Mix Seasoning and oil in medium bowl. Add chicken to bowl; turn to coat well. 
  3. Broil or grill chicken over medium-high heat 3 to 5 minutes per side or until chicken is cooked through, turning frequently. 
  4. Cut chicken into thin slices. Divide salad greens evenly among 4 serving plates or bowls. Top with sliced chicken. Divide black bean mixture, avocado, tomatoes, red onion and tortilla strips among bowls. Drizzle with dressing and serve.  

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