Southwest Chicken Salad
User Reviews
4.9
Southwest Chicken Salad
Description
This salad starts with a marinade mixing lime juice and zest, cilantro, garlic, cumin, chili powder, and olive oil, which infuses the chicken breasts with Southwestern flavors. After marinating for a few hours, the chicken is seared to develop a golden crust while remaining juicy inside. Once rested and sliced, the chicken is combined with chopped romaine, halved cherry tomatoes, black beans, corn, and thinly sliced red onion, providing crisp and varied textures.
The avocado dressing, blended with cilantro, lime juice, garlic, olive oil, and water, adds a creamy yet fresh element that complements the spiced chicken and vegetables. This salad works well as a standalone lunch or a light dinner option with balanced flavors and nutrients.
Meal prepping the components separately and storing them in containers preserves freshness and allows for quick assembly. Reheat the chicken briefly before assembling the salad, keeping the greens and dressing fresh to the last minute.
Ingredients
For The Chicken & Marinade
- 4 chicken breast approximately 6 ounces each, boneless skinless
- 3 tablespoon olive oil divided
- 2 lime juiced and zested
- 1/4 cup cilantro chopped leaves
- 3 cloves garlic minced
- 1 teaspoon cumin ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For The Salad
- 4 cups romaine lettuce chopped
- 1 1/2 cup cherry tomato halved
- 1 cup black beans rinsed and drained
- 1 cup corn rinsed and drained
- 1/3 cup red onion thinly sliced
Avocado Dressing
- 1/2 avocado large
- 1/4 cup olive oil
- 1/4 cup water or more for thinner consistency
- 1/4 cup cilantro or basil or parsley leaves
- 1 lime juiced
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
Instructions
- In a mixing bowl, whisk together two tablespoons of olive oil, with the lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. You can also pulse in a food processor until it's combined.
- Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
- When the chicken is done marinating, make the avocado dressing. Place all the dressing ingredients to a food processor and blend until creamy. Set aside.
- Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Then sear the chicken for 4-5 minutes on each side, until they're golden brown and have reached an internal temperature of 160 degrees fahrenheit.
- Let the cooked chicken rest for a couple of minutes. Then slice into strips.
- In a large salad bowl, layer the chopped lettuce with beans, corn, tomatoes and chicken strips. Then drizzle the avocado dressing on top.
Notes
- For meal prep, store chicken strips, chopped lettuce, and avocado dressing separately, and keep beans, corn, and red onion mixed in another container.
- All salad ingredients can be refrigerated for up to five days, maintaining freshness.
- Reheat chicken briefly in the microwave before assembling the salad for best texture.
- A small food processor is helpful for making the marinade and dressing efficiently with small quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 441mg | 18% |
| Potassium | 1063mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 4539IU | 91% |
| Vitamin C | 33mg | 37% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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