Servings
Font
Back
Southwest Chicken Salad
4.9 from 72 votes

Southwest Chicken Salad

Southwest Chicken Salad combines marinated, seared chicken breasts with fresh romaine, cherry tomatoes, black beans, corn, and red onion, topped with a creamy avocado cilantro dressing. The chicken is seasoned with lime, garlic, cumin, and chili powder, lending it a bright and slightly smoky flavor. The salad balances fresh, savory, and tangy components for a filling meal.

Prep Time
10 mins
Cook Time
10 mins
Marinade
6 hrs
Total Time
6 hrs 20 mins
Servings: 4 servings
Calories: 518 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
  3. 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.
  4. 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.
  5. Let the cooked chicken rest for a couple of minutes. Then slice into strips.
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 518

% 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.