Southwest Chicken Salad Recipe

southwest chicken salad with avocado and tortilla strips

Course: Salad

Cuisine: American

Keyword: chicken salad, chicken salad recipe, grilled chicken salad, healthy chicken salad, southwest chicken salad, Southwest salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 545kcal

Author: Jessica Formicola

This southwest chicken salad is loaded with chicken, beans, corn, avocado and a creamy cilantro lime dressing for a fresh, hearty salad.

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Equipment

Ingredients

Southwest Chicken Salad

1 teaspoon coarse kosher salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
¼ teaspoon smoked paprika
2 boneless skinless chicken breasts
1 tablespoons vegetable oil
2 hearts romaine lettuce
1 cup corn kernels
1 cup black beans , drained and rinsed
¼ red onion , diced
2 teaspoons fresh lime juice
1 avocado , sliced
Optional: tortilla strips

Cilantro Lime Dressing

½ cup extra virgin olive oil
½ cup cilantro leaves , packed
¼ cup fresh lime juice
2 tablespoons rice vinegar
2 tablespoons plain Greek yogurt
1 tablespoon honey

Instructions

Make the Salad:

In a small mixing bowl, stir together the 1 teaspoon coarse kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon chili powder, and ¼ teaspoon smoked paprika. Set aside.
Place the 2 boneless skinless chicken breasts under a sheet of plastic wrap or in a plastic bag and pound with a meat tenderizer until the chicken is half its original thickness. Season the chicken on both sides with the seasoning blend.
Heat 1 tablespoons vegetable oil in a large cast iron skillet or heavy bottom pan over medium heat. When the oil is warm add the chicken to the pan. Cook chicken on each side for 6 minutes each side. Ensure that the internal temperature of the chicken reaches 165°F then remove from the pan to rest.

Make the Salad Dressing:

Combine 2 teaspoons fresh lime juice½ cup extra virgin olive oil, ½ cup cilantro leaves, ¼ cup fresh lime juice, 2 tablespoons rice vinegar, 2 tablespoons plain Greek yogurt and 1 tablespoon honey in a small food processor or blender. Pulse until fully combined.

Assemble the Salad:

Combine the rinsed and drained 1 cup corn kernels , 1 cup black beans, diced ¼ red onion, 2 teaspoons fresh lime juice and a pinch of salt in a small bowl. Finely chop the r2 hearts romaine lettuce and slice the 1 avocado.
Slice the slightly cooled chicken breast into strips against the grain. Assemble the salads by placing the lettuce on a serving plate. Top with the bean and corn salad, chicken, avocado, and tortilla strips. Drizzle the dressing on top and serve.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

Storage: Store the chicken, dressing, and salad components separately in airtight containers in the refrigerator for up to 3 days.

Make ahead: The chicken and dressing can both be made ahead, which makes this a great meal-prep salad. Assemble just before serving for the best texture.

Nutrition