Southwest Chicken Salad
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
571 kcal
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Course
Main Course, Salad
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Cuisine
Mexican
Southwest Chicken Salad
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Tender and juicy chicken breast served over a variety of fresh vegetables, and tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.
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Ingredients
For chicken and marinade:
- 4 chicken breast boneless skinless
- 2 tablespoons olive oil divided
- 1 lime juiced, and zested
- 1/4 cup cilantro chopped, leaves
- 3-4 cloves garlic minced
- 1 teaspoon cumin ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
For Salad:
- 4 cups romaine lettuce chopped, packed or 1 large head
- 2 cups cherry tomato halved
- 8 ounces black beans one can, rinsed and drained
- 8 ounces corn one can, rinsed and drained
- 1 red onion thinly sliced
- 1 large avocado chopped
- 1/4 cup cilantro chopped
DRESSING:
- 1/4 cup olive oil
- 1 lime juiced and zest
- 2 cloves garlic minced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Place the 4 boneless skinless chicken breasts in a shallow dish and add 1 tbsp of the 2 tablespoons olive oil, 1 lime juice plus zest, 3-4 cloves garlic, and seasonings (1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 cup cilantro leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper). Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
- Meanwhile, combine all dressing ingredients (1/4 cup olive oil, 1 lime, 2 cloves garlic, and kosher salt and ground black pepper)into a small bowl and whisk until smooth.
- Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
- While the chicken cools, add all the salad ingredients to a bowl. (4 cups packed romaine lettuce or 1 large head, 2 cups cherry tomatoes, 8 ounces black beans, 8 ounces corn, 1 red onion, 1 large avocado, and 1/4 cup cilantro)
- Top with juicy chicken and drizzle the dressing over.
- Toss to combine then serve. Enjoy!
Notes
- Chicken: using lean chicken breast is ideal, but you may use boneless chicken thighs. Want to sway the chicken with salmon or shrimp go right ahead.
- Lettuce: I used romaine, but you can use head lettuce or a combination of greens.
- Use fresh vegetables for the best flavors.
- Swap olive with avocado oil or grapeseed oil.
- You may substitute the lime with lemons.
Nutrition Information
Show Details
Calories
571kcal
(29%)
Carbohydrates
42g
(14%)
Protein
34g
(68%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
72mg
(24%)
Sodium
1028mg
(43%)
Potassium
1381mg
(29%)
Fiber
13g
(52%)
Sugar
7g
(14%)
Vitamin A
4952IU
(99%)
Vitamin C
42mg
(47%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 42g | 14% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 1028mg | 43% |
| Potassium | 1381mg | 29% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 4952IU | 99% |
| Vitamin C | 42mg | 47% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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