Southwest Chicken Salad Recipe

Introduction

This Southwest Chicken Salad is a vibrant and flavorful dish perfect for a healthy lunch or dinner. Tender marinated chicken pairs beautifully with fresh veggies and a creamy avocado dressing for a satisfying meal.

Ingredients

• 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
• 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
• 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. Step 1: In a mixing bowl, whisk together 2 tablespoons olive oil, lime juice, chopped cilantro, minced garlic, chili powder, ground cumin, salt, and black pepper to make the marinade. Alternatively, pulse the ingredients in a food processor until combined.
2. Step 2: Place the chicken breasts in a shallow dish or plastic bag and pour the marinade over them. Refrigerate and marinate for 2 to 6 hours for best flavor.
3. Step 3: After marinating, prepare the avocado dressing. Combine avocado, 1/4 cup olive oil, 1/4 cup water (add more if needed for thinner consistency), cilantro (or basil/parsley), lime juice, minced garlic, salt, and pepper in a food processor. Blend until smooth and creamy. Set aside.
4. Step 4: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side until golden and cooked through to an internal temperature of 160°F (71°C).
5. Step 5: Let the cooked chicken rest for a few minutes before slicing into strips.
6. Step 6: In a large salad bowl, combine chopped romaine lettuce, black beans, corn, cherry tomatoes, red onion, and sliced chicken. Drizzle with the avocado dressing and toss gently to combine.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the marinade.
• Use canned beans and corn for convenience, but fresh or frozen work well too.
• Swap romaine lettuce for mixed greens or kale for a different texture.
• Add sliced jalapeños or a dash of hot sauce if you like some heat.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken gently or enjoy cold. Toss the salad again before serving, as the dressing may settle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the chicken and dressing a day ahead, but assemble the salad just before serving to keep the greens crisp.

What can I use instead of avocado in the dressing?

If you prefer, substitute avocado with Greek yogurt or mayonnaise for a creamy dressing with a different flavor profile.

Southwest Chicken Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

A vibrant and flavorful Southwest Chicken Salad featuring marinated, skillet-seared chicken breasts served over a bed of fresh romaine lettuce, black beans, corn, and cherry tomatoes, topped with a creamy avocado cilantro dressing. Perfect for a healthy, protein-packed meal with a zesty kick.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Southwestern
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 Cooking Chicken

• 1 tablespoon olive oil

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)
• 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, 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 evenly blended.
2. Marinate Chicken: Place the chicken breasts in a shallow dish or plastic bag and pour the marinade over them. Seal and refrigerate for 2 to 6 hours to allow flavors to infuse.
3. Blend Dressing: After marinating, prepare the avocado dressing by adding avocado, olive oil, water, fresh herbs (cilantro, basil or parsley), lime juice, minced garlic, salt, and pepper into a food processor. Blend until smooth and creamy. Set aside.
4. Cook Chicken: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side or until golden brown and cooked through, reaching an internal temperature of 160°F (71°C).
5. Rest Chicken: Remove the chicken from the pan and let it rest for a few minutes to retain juices. Then slice into strips for serving.
6. Assemble Salad: In a large bowl, combine chopped romaine lettuce, black beans, corn, cherry tomatoes, red onion slices, and the sliced chicken. Drizzle the creamy avocado dressing on top and gently toss or serve as is.

Notes

• Marinating the chicken for at least 2 hours improves flavor absorption but avoid exceeding 6 hours to prevent texture breakdown.
• Adjust water amount in the dressing for desired consistency.
• Use fresh lime juice for the best bright flavor in both marinade and dressing.
• Check chicken doneness with a meat thermometer to ensure safe cooking.
• Leftover salad components (without dressing) can be stored separately for up to 2 days in the refrigerator.

Keywords: Southwest chicken salad, marinated chicken, avocado dressing, black beans corn salad, healthy chicken salad, skillet chicken recipe