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Southwest Chicken Salad with Lime Cilantro Dressing Recipe

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4.4 from 10 reviews

This vibrant Southwest Chicken Salad features marinated and seared chicken breasts served on a bed of fresh romaine lettuce, black beans, corn, cherry tomatoes, and red onion. Topped with a creamy avocado dressing, it’s a flavorful, healthy meal perfect for a light lunch or dinner.

Ingredients

For the Chicken Marinade

  • 4 boneless skinless chicken breasts (approximately 6 ounces each)
  • 2 tablespoons olive oil
  • 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)

For the 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)

Additional

  • 1 tablespoon olive oil (for cooking chicken)

Instructions

  1. Mix Marinade: In a mixing bowl, whisk together two tablespoons of olive oil, lime juice, chopped cilantro, minced garlic, chili powder, ground cumin, salt, and black pepper until well combined. Alternatively, pulse all marinade ingredients in a food processor until smooth.
  2. Marinate: Place the chicken breasts in a shallow dish or plastic bag and pour the marinade over them. Ensure the chicken is fully coated. Refrigerate and marinate for 2 to 6 hours to allow flavors to infuse.
  3. Blend Dressing: When ready to cook the chicken, prepare the avocado dressing by combining avocado, olive oil, water, cilantro (or basil or parsley), lime juice, minced garlic, salt, and pepper in a food processor. Blend until creamy and smooth. Set aside.
  4. Cook Chicken: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 4-5 minutes on each side, until golden brown and the internal temperature reaches 160°F (71°C).
  5. Rest: Remove the chicken from the skillet and let it rest for a couple of minutes to retain juices. Then slice the chicken breasts into strips.
  6. Combine Salad: In a large salad bowl, layer chopped romaine lettuce, black beans, corn, cherry tomatoes, red onion, and the sliced chicken strips. Drizzle the creamy avocado dressing on top and toss gently or serve as is.

Notes

  • Marinating the chicken for a longer time (up to 6 hours) enhances flavor and tenderness.
  • Use fresh lime juice for the best dressing and marinade taste.
  • You can substitute basil or parsley in the dressing if you prefer over cilantro.
  • Ensure the chicken is fully cooked to 160°F for safe consumption.
  • Adjust the dressing's water quantity to achieve your preferred consistency.
  • Serve immediately after assembling the salad to keep greens fresh and crisp.

Find it online: https://recipeplenty.com/southwest-chicken-salad-with-lime-cilantro-dressing-recipe-2/