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Southwest Chicken Salad
nibbleboard.com/recipes/southwest-chicken-salad
Ingredients
Chicken
- 3 tablespoons olive oil, divided
- 2 limes, juiced and zested
- 1/4 cup chopped cilantro leaves
- 3 cloves garlic, minced
- 1 tsp Ground Cumin
- 0.5 tsp Chili Powder
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Salad
- 4 cups romaine lettuce, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 cup corn kernels, rinsed and drained
- 1/3 cup red onion, thinly sliced
- 1 large avocado, diced
- 1/4 cup shredded cheddar cheese (optional)
- 1/2 cup tortilla chips, crushed (optional)
Cilantro Avocado Dressing
- 1/2 large avocado
- 0.25 cup Olive Oil
- 1/4 cup cilantro leaves, packed
- 1 lime, juiced
- 2 cloves garlic, minced
- Pinch of salt
Instructions
- Whisk together 2 tablespoons olive oil, lime juice, lime zest, cilantro, garlic, cumin, chili powder, salt, and pepper in a mixing bowl until combined.
- Add chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 6 hours for deeper flavor.
- Make the dressing while the chicken marinates. Add avocado, olive oil, cilantro, lime juice, garlic, water, and salt to a food processor. Blend until creamy and smooth, scraping down the sides as needed. Add more water one tablespoon at a time for a thinner consistency.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Sear the marinated chicken breasts for 5-6 minutes on the first side without moving, until golden brown with visible char marks.
- Flip and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and let it rest for 5 minutes before slicing into strips.
- Arrange chopped romaine in a large serving bowl or divide among 4 individual bowls.
- Top the lettuce with black beans, corn, cherry tomatoes, red onion, and diced avocado in sections.
- Lay the sliced chicken strips over the top. Drizzle generously with the cilantro avocado dressing. Finish with crushed tortilla chips and shredded cheese if using.
Nutrition per Serving
675Calories
14gProtein
56gCarbs
49gFat
Chef Tips
- Pound the chicken breasts to an even 3/4-inch thickness before marinating — this prevents thin ends from drying out while thick centers finish cooking.
- For extra smoky flavor, char the corn in a dry skillet over high heat for 3-4 minutes before adding it to the salad.
- Swap the cilantro avocado dressing for a chipotle ranch: blend 1/2 cup Greek yogurt, 1 chipotle pepper in adobo, 2 tablespoons lime juice, and a pinch of garlic powder.
- Make the dressing up to 2 days ahead — press plastic wrap directly onto the surface to prevent browning.
- If you're meal prepping, keep the dressing, chicken, and salad base in separate containers and assemble just before eating to keep everything crisp.
Storage
Store leftover assembled salad (without dressing) in an airtight container in the fridge for up to 2 days. Dressed salad is best eaten same day. Cooked chicken keeps for 4 days refrigerated.