Description
This vibrant Southwestern Chicken Salad features tender, spiced chicken breasts served over a bed of fresh greens, cherry tomatoes, black beans, corn, and avocado. Tossed with a zesty lime-cilantro dressing and topped with crunchy tortilla strips, this salad is a perfect blend of smoky, tangy, and fresh flavors, ideal for a quick and satisfying lunch or dinner.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
For the Salad:
- 6 cups romaine or mixed greens, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheddar or Mexican blend cheese (optional)
- 1/2 cup tortilla strips or crushed tortilla chips
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp chopped cilantro
- 1 tbsp honey
- 1 clove garlic, minced
- 1/2 tsp cumin
- Salt and pepper, to taste
Instructions
- Season and Cook the Chicken: In a bowl, season the chicken breasts evenly with chili powder, cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-6 minutes on each side until fully cooked through and golden brown. Remove from heat and let the chicken rest before slicing it into strips.
- Prepare the Dressing: In a small bowl or jar, whisk together olive oil, freshly squeezed lime juice, chopped cilantro, honey, minced garlic, cumin, salt, and pepper until well combined. Set aside to allow the flavors to meld.
- Assemble the Salad Base: In a large salad bowl, combine chopped romaine or mixed greens, halved cherry tomatoes, rinsed black beans, corn kernels, diced avocado, thinly sliced red onion, and shredded cheese if using. Toss gently to blend the ingredients evenly.
- Add Chicken and Dressing: Arrange the sliced chicken on top of the salad mixture. Drizzle the prepared lime-cilantro dressing over the salad. Toss gently to ensure all ingredients are coated with the dressing.
- Add Crunchy Toppings: Sprinkle tortilla strips or crushed tortilla chips over the salad just before serving to maintain their crunch and add texture to the dish.
- Serve: Serve the salad immediately for the freshest taste, or chill for about 15 minutes if a cooler salad is preferred.
Notes
- You can substitute chicken breasts with grilled chicken thighs for a juicier option.
- For a vegetarian version, replace chicken with grilled tofu or additional beans.
- If you want to reduce calories, omit the cheese and tortilla strips or use baked tortilla chips.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Fresh corn is ideal when in season, but canned or frozen corn works well as convenient alternatives.
