Southwest Chicken Salad
  • 3 chicken breasts, boneless and skinless
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • 3 tablespoons olive oil
  • romaine lettuce
  • corn niblets
  • black beans
  • tomatoes
  • avodado
  • favorite salad dressing (I prefer an olive oil & vinegar dressing)
  1. In a large resealable food storage bag, mix all the spices with the olive oil.
  2. Add raw chicken to the marinade bag and seal bag completely. Shake well to coat the chicken.
  3. Put this bag of marinating chicken in the refrigerator for at least 3 hours (can marinate overnight). To make sure there are no drips or leaks, I always place the food storage bag inside another bag before putting it in the fridge.
  4. Preheat oven to 425F.
  5. Remove chicken from the marinade bag (discard the leftover marinade) and place chicken into a baking dish.
  6. Bake for 40 minutes (turning chicken over after 20 minutes) or until chicken is cooked thoroughly.
  7. Slice chicken and serve over salad.
Recipe by Moms & Munchkins at