Description
A vibrant and flavorful Southwestern Chicken Salad featuring juicy spiced chicken breasts, fresh greens, black beans, corn, avocado, and a zesty lime-cilantro dressing. Perfect for a quick, healthy lunch or dinner with a satisfying crunch from tortilla strips.
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: Season the chicken breasts evenly with chili powder, cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes on each side until fully cooked and golden brown. Remove from the heat and let it rest before slicing 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 let flavors 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 lightly to combine.
- Add Chicken and Dressing: Arrange the sliced chicken strips on top of the salad, then drizzle evenly with the prepared lime-cilantro dressing. Toss gently to coat all ingredients without breaking the avocado chunks.
- Add Crunchy Toppings: Sprinkle tortilla strips or crushed tortilla chips on top just before serving to maintain their crispy texture.
- Serve or Chill: Serve the salad immediately for optimal freshness or chill in the refrigerator for 15 minutes for a cooler, refreshing meal.
Notes
- Use fresh lime juice for the best flavor in the dressing.
- Adjust chili powder and cumin to taste to control the spice level.
- For a dairy-free version, omit the cheese or substitute with a vegan alternative.
- Tortilla strips add great texture; for a gluten-free option, ensure the chips are gluten-free or omit them.
- Leftover chicken can be stored separately for up to 3 days in the refrigerator.
- Chilling the salad helps meld the flavors but add crunchy toppings last to avoid sogginess.
