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Southwest Chicken Salad with Lime Cilantro Dressing Recipe

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4 from 12 reviews

A vibrant and healthy Southwest Chicken Salad featuring marinated and skillet-seared chicken breasts, fresh romaine lettuce, black beans, corn, cherry tomatoes, and a creamy avocado dressing bursting with fresh herbs and lime.

Ingredients

For the Chicken and Marinade

  • 4 boneless skinless chicken breasts (approximately 6 ounces each)
  • 3 tablespoons 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 cups cherry tomatoes (halved)
  • 1 cup black beans (rinsed and drained)
  • 1 cup corn (rinsed and drained)
  • 1/3 cup red onion (thinly sliced)
  • 1/2 large avocado

For the Avocado Dressing

  • 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)

Instructions

  1. Mix Marinade: In a mixing bowl, whisk together two tablespoons of olive oil with lime juice, chopped cilantro, minced garlic, chili powder, ground cumin, salt, and black pepper. Alternatively, pulse the ingredients in a food processor until well combined to form the marinade.
  2. Marinate: Place the chicken breasts in a shallow dish or a resealable plastic bag and pour the marinade over them. Ensure the chicken is fully coated. Refrigerate and marinate for 2 to 6 hours to infuse the flavors.
  3. Blend Dressing: After marinating the chicken, prepare the creamy avocado dressing by adding avocado, olive oil, water, fresh herbs (cilantro, basil, or parsley), lime juice, garlic, salt, and pepper to a food processor. Blend until smooth and creamy. Adjust water quantity for desired consistency. Set aside.
  4. Cook Chicken: Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off, and sear each breast for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 160°F (71°C).
  5. Rest: Transfer the cooked chicken to a cutting board and let it rest for a few minutes to retain juices. Then slice the chicken breasts into strips.
  6. Combine Salad: In a large salad bowl, layer the chopped romaine lettuce, black beans, corn, cherry tomatoes, and thinly sliced red onions. Add the sliced chicken on top and drizzle generously with the prepared avocado dressing. Toss lightly if desired and serve immediately.

Notes

  • Marinating the chicken for longer than 2 hours enhances flavor and tenderness.
  • Use fresh lime juice for the best flavor profile in both marinade and dressing.
  • The avocado dressing can be thinned further with water or lime juice for preferred consistency.
  • Internal temperature of chicken should reach 160°F to ensure it is thoroughly cooked but still juicy.
  • This salad is perfect for meal prep and can be stored separately to keep fresh.

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