Southwest Chicken Salad II

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 1/2 red onion, diced
• 1 bell pepper, diced
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons lime juice
• 1/4 teaspoon hot sauce

Directions

1. Preheat oven to 375°F.
2. Combine chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper in a small bowl. Rub the spice mixture over the chicken breasts.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and cook for about 4 minutes per side, until golden brown. Transfer the skillet to the oven and bake the chicken for 12-15 minutes, until cooked through.
4. Remove the chicken from the oven and let cool slightly before slicing into strips or cubes.
5. In a large bowl, combine the onion, bell pepper, black beans, corn, tomatoes, cilantro, feta, lime juice, and hot sauce. Toss to combine.
6. Add the chicken to the bowl and toss to combine. Serve the salad warm or chilled.

Interesting Facts

• This salad is a great way to use up leftover cooked chicken.
• This salad can easily be doubled or tripled to feed a crowd.
• This salad can be served as a main course or side dish.
• The flavors of this salad improve as it sits, so it’s great to make ahead of time.