Southwest Chicken Salad
User Reviews
4.9
72 reviews
Excellent
Southwest Chicken Salad
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Southwest chicken salad is a hearty "main dish" kind of salad. It's simple to make, filled with bold flavors, hearty enough to fill you up, and also makes for delicious meal prep.
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Ingredients
For The Chicken & Marinade
- 4 boneless skinless chicken breasts approximately 6 ounces each
- 3 tablespoon olive oil (divided)
- 2 limes juiced and zested
- 1/4 cup chopped cilantro leaves
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 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 tomatoes 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 large avocado
- 1/4 cup olive oil
- 1/4 cup water or more for thinner consistency
- 1/4 cup cilantro, basil or parsley leaves
- 1 lime juiced
- 2 cloves garlic minced
- salt and pepper to taste
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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
- To Meal Prep: Make the cilantro lime chicken and pre-cut into strips. Store the chicken, chopped lettuce, and avocado dressing into their own containers. Then toss together the corn, beans, and red onion together in another container.
- To Store: All the ingredients can be stored for up to 5 days in the fridge.
- To Reheat: Simply reheat the chicken in the microwave for a 1-2 minutes, then assemble the rest of the salad as is.
- I also love this mini food processor for making the marinade and dressing. It's the perfect size for smaller quantities!
Nutrition Information
Show Details
Calories
518kcal
(26%)
Carbohydrates
32g
(11%)
Protein
31g
(62%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Cholesterol
72mg
(24%)
Sodium
441mg
(18%)
Potassium
1063mg
(30%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
4539IU
(91%)
Vitamin C
33mg
(37%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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