Southwestern Chicken Salad with Creamy Cilantro Dressing
User Reviews
4.8
Southwestern Chicken Salad with Creamy Cilantro Dressing
Description
Southwestern Chicken Salad with Creamy Cilantro Dressing features marinated chicken breasts seasoned with taco seasoning, cumin, salt, and lime juice, then cooked and sliced to top a bed of crisp chopped romaine and fresh vegetables including avocado, tomato, black beans, and corn. The creamy dressing made from sour cream or Greek yogurt blended with fresh cilantro and lime juice adds a zesty, herbaceous note that ties the salad components together.
The chicken is cooked on a hot skillet to develop a flavorful sear while staying juicy inside. The variety of vegetables provides textural contrast with their freshness and creaminess, especially from ripe avocado. This salad blends southwestern-inspired spices with fresh and creamy elements to create a lively, substantial dish.
The salad is best served immediately after assembling to enjoy the contrast between warm chicken and cool, crisp vegetables. It suits a hearty lunch or light dinner, with the creamy cilantro dressing offering a pleasant tang to complement the seasoned chicken and vegetables.
Ingredients
- FOR THE CHICKEN:
- 2 chicken breast medium
- 1 tablespoon taco seasoning
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- lime reserve other half for dressing, juice of 1/2 lime
- 1 tablespoon olive oil
- FOR THE SALAD:
- 2 cups romaine lettuce chopped
- 1 avocado sliced, ripe
- 1 tomato medium, diced
- 1/2 cup black beans rinsed
- 1/2 cup corn rinsed
- 1/4 cup cilantro for topping
- cream made with cilantro (dressing
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup cilantro packed, with stems
- lime juice of 1/2 lime
- 1/4 teaspoon salt
Instructions
- In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, lime juice and olive oil. Shake until fully combine and chicken is coated. Allow to marinate for 10 minutes or up to 2 days in advance.
- To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken). Add 1 teaspoon oil of choice to skillet. Place the chicken on a skillet and cook for 4-5 minutes on each side. Allow chicken to rest in pan for at least 5 minutes before cutting.
- To make the dressing: Place the sour cream (or greek yogurt), cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.</li>
- To Assemble: Place the chopped romaine lettuce on the bottom of a salad plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving. Enjoy!
User Reviews
Overall Rating
4.8
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