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Southwest Chicken Salad

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.

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 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

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

  • 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

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

% 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.