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Southwest Chicken Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://topreci.com/southwest-chicken-salad-recipe/