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Southwest Chicken Salad

Southwest Chicken Salad

Emma
A hearty main dish salad featuring juicy cilantro lime marinated chicken, crisp romaine lettuce, black beans, sweet corn, grape tomatoes, and a creamy avocado dressing. Perfect for lunch, dinner, or meal prep!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Southwest
Servings 4
Calories 420 kcal

Equipment

  • Large skillet
  • Food processor or blender
  • Instant-read thermometer
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Small mixing bowls

Ingredients
  

For the Cilantro Lime Chicken:

  • 1.5 lbs boneless skinless chicken breasts (about 3 pieces, 6 oz each)
  • 3 tablespoons olive oil divided
  • Juice and zest of 2 fresh limes
  • 2 tablespoons fresh cilantro finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Salad:

  • 8 cups romaine lettuce chopped
  • 1 cup grape tomatoes halved
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup sweet corn kernels canned, drained or frozen, thawed
  • 1/2 medium red onion thinly sliced

For the Avocado Dressing:

  • 1/2 large ripe avocado
  • 2 tablespoons olive oil
  • 2-3 tablespoons water adjust for consistency
  • 2 tablespoons fresh lime juice
  • 1 clove garlic minced
  • 2 tablespoons fresh cilantro or basil/parsley
  • Salt and pepper to taste

Instructions
 

  • Prepare the marinade: In a medium bowl, whisk together 2 tablespoons olive oil, lime juice and zest, chopped cilantro, minced garlic, cumin, chili powder, salt, and pepper.
  • Marinate the chicken: Place chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, ensuring all pieces are well coated. Refrigerate for 2-6 hours.
  • Make the avocado dressing: In a food processor, combine avocado, olive oil, water, lime juice, garlic, and herbs. Process until smooth and creamy. Season with salt and pepper to taste. Set aside.
  • Cook the chicken: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips.
  • Assemble the salad: In a large bowl, combine chopped romaine, halved tomatoes, black beans, corn, and sliced red onion.

Notes

  • Make-ahead tip: Chicken can be marinated up to 24 hours in advance. Avocado dressing is best made fresh but will keep 2-3 days in the refrigerator.
  • Storage: Store components separately in the refrigerator for up to 5 days. Assemble just before serving.
  • Vegan option: Replace chicken with 1 can of chickpeas or roasted sweet potato cubes.
  • Dressing alternatives: Try citrus lime vinaigrette or chipotle sauce if you prefer not to use avocado dressing.
  • Additional toppings: Consider adding shredded cheese, tortilla strips, or bell peppers for extra flavor and crunch.

Nutrition

Nutrition Facts
Southwest Chicken Salad
Amount per Serving
Calories
420
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword southwest chicken salad
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