Southwest Chicken Salad

5 from 13 votes

Southwest chicken salad is a hearty "main dish" kind of salad. It's simple to make, filled with bold flavors, hearty enough to fill you up, and also makes for delicious meal prep.

Prep Time: 10 mins

Cook Time: 10 mins

Marinade: 6 hrs

Total Time: 6 hrs 20 mins

Course: Salad

Cuisine: American

Keyword: Southwest chicken salad, Southwestern chicken salad

Servings: servings

Calories: 518kcal

Author: Lisa Bryan

Ingredients

For The Chicken & Marinade

4 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 Dressing

1/2 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

US Customary - Metric

Instructions

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.

Notes

To Meal Prep: Make the cilantro lime chicken and pre-cut into strips. Store the chicken, chopped lettuce, and avocado dressing into their own containers. Then toss together the corn, beans, and red onion together in another container.

To Store: All the ingredients can be stored for up to 5 days in the fridge.

To Reheat: Simply reheat the chicken in the microwave for a 1-2 minutes, then assemble the rest of the salad as is.

I also love this mini food processor for making the marinade and dressing. It's the perfect size for smaller quantities!

Nutrition