Southwestern Chicken Salad Recipe
This Southwestern Chicken Salad Recipe is a bold, healthy, and protein-packed salad made with juicy seasoned chicken, fresh vegetables, creamy avocado, and a zesty cilantro-lime dressing—perfect for lunch, dinner, or meal prep.
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Salad
- 8 cups romaine lettuce or mixed greens
- 1 cup cherry tomatoes halved
- 1 cup cooked corn kernels grilled or canned
- ½ cup black beans rinsed and drained
- 1 medium red bell pepper diced
- ¼ cup red onion thinly sliced
- 1 large avocado sliced
- ¼ cup crumbled cotija or feta cheese optional
- ½ cup tortilla strips or crushed tortilla chips
- Fresh cilantro for garnish
For the Cilantro-Lime Dressing
- ½ cup plain Greek yogurt or mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- ¼ cup fresh cilantro leaves
- 1 small garlic clove
- Salt and pepper to taste
- Water to thin, as needed
Instructions
Marinate the Chicken
- In a bowl, mix olive oil, lime juice, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Coat the chicken evenly and let marinate for at least 15–30 minutes.
Cook the Chicken
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side, or until fully cooked and golden. Remove, rest for 5 minutes, then slice.
Prepare the Dressing
- Add Greek yogurt (or mayo), lime juice, olive oil, honey, cilantro, garlic, salt, and pepper to a blender. Blend until smooth. Add water gradually to reach desired consistency.
Assemble the Salad
- In a large bowl or platter, layer greens, tomatoes, corn, black beans, bell pepper, and red onion.
Finish & Serve
- Top with sliced chicken, avocado, cheese, and tortilla strips. Drizzle with dressing, garnish with fresh cilantro, and serve immediately.
Notes
- Meal Prep: Store salad components separately for up to 4 days. Add avocado and dressing just before serving.
- Spicy Option: Add jalapenos or chipotle powder to the dressing.
- Low-Carb: Skip tortilla strips and beans.
- Dairy-Free: Use dairy-free yogurt or olive oil-based dressing.
- Protein Swap: Try grilled shrimp, steak, or tofu.