{Katie’s Kitchen} Southwest Salad with Salsa Verde Chicken

Brought to you by Catoctin Mountain Orchard

Yesterday was “National Men Make Dinner Day” so I let Tim cook for the night! I did help with the recipe, but he did all of the work!

This recipe is extremely easy. The “prep” is where you spend most of your time with this meal.

I used a pack of boneless skinless chicken breast and placed it into a bag. Season with ground cumin, salt and pepper. Then, pour in your favorite brand of salsa verde over top of the chicken and let marinate for about an hour.

We grilled the chicken, but you can also bake or sautee the chicken in a pan on the stove, too.

The rest of your recipe is just putting together your salad with romaine lettuce, tomatoes, avocado, corn and black beans! I also added salad crunchy tortilla strips to the top and used my favorite ranch dressing.

Your quick and easy southwest flavored salad will be a great “go-to” recipe when you’re short on time for cooking!


  • 2-4 boneless skinless chicken breasts
  • 1/2 cup salsa verde
  • 1 teaspoon ground cumin
  • kosher salt and fresh ground black pepper to taste
  • 1 can reduced sodium black beans
  • 1 can corn
  • chopped tomatoes
  • 1 avocado
  • Your favorite southwest dressing