Southwest chicken salad is a hearty “main dish” kind of salad with bold flavors. Chicken breasts are marinated in cilantro lime goodness, then seared until golden and added to a bed of romaine lettuce along with sweet corn, black beans, and grape tomatoes. A generous drizzle of creamy avocado dressing ties it all together. As you can tell, Southwestern flavors have a special place in my heart. Which is probably why I always find myself making chicken fajitas or stuffed peppers. The blend of earthy and bold flavors turns the simplest meals into an exciting one.
And this southwest chicken salad is just that. Crisp greens get topped with juicy spiced chicken, sweet corn, hearty black beans, juicy tomatoes, and creamy avocado dressing. Let’s just say this will have your taste buds craving for more. So don’t forget to make extra chicken.
Ingredients
For The Chicken and Marinade4 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 Dressing1/2 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
Method* 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.