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–+ servings
Southwest Chicken Salad

Southwest Chicken Salad

This Southwest Chicken Salad is a hearty, flavorful main dish salad perfect for meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinade Time 6 hours
Total Time 6 hours 20 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 518 kcal

Equipment

  • mixing bowl
  • food processor
  • large skillet

Ingredients
  

For The Chicken & Marinade

  • 4 pieces boneless skinless chicken breasts approximately 6 ounces each
  • 3 tablespoons olive oil divided
  • 2 limes juiced and zested
  • ¼ cup chopped cilantro leaves
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For The Salad

  • 4 cups romaine lettuce chopped
  • 1 ½ cups cherry tomatoes halved
  • 1 cup black beans rinsed and drained
  • 1 cup corn rinsed and drained
  • ⅓ cup red onion thinly sliced

Avocado Dressing

  • ½ large avocado
  • ¼ cup olive oil
  • ¼ cup water or more for thinner consistency
  • ¼ cup cilantro, basil, or parsley leaves
  • 1 lime juiced
  • 2 cloves garlic minced
  • salt to taste
  • pepper to taste

Instructions
 

Marinade and Cook Chicken

  • In a mixing bowl, whisk together two tablespoons of olive oil, lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. Alternatively, pulse in a food processor until combined.
  • Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
  • When the chicken is done marinating, make the avocado dressing. Place all the dressing ingredients in a food processor and blend until creamy. Set aside.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown and reaching an internal temperature of 160°F.
  • Let the cooked chicken rest for a couple of minutes, then slice into strips.
  • In a large salad bowl, layer the chopped lettuce with beans, corn, tomatoes, and chicken strips. Drizzle the avocado dressing on top.

Notes

To meal prep, make the cilantro lime chicken and pre-cut into strips. Store the chicken, chopped lettuce, and avocado dressing in their own containers. Toss together the corn, beans, and red onion in another container. All ingredients can be stored for up to 5 days in the fridge and the chicken can be reheated in the microwave for 1-2 minutes.

Nutrition

Serving: 1saladCalories: 518kcalCarbohydrates: 32gProtein: 31gFat: 32gSaturated Fat: 5gCholesterol: 72mgSodium: 441mgPotassium: 1063mgFiber: 9gSugar: 5gVitamin A: 4539IUVitamin C: 33mgCalcium: 71mgIron: 3mg
Keyword Southwest chicken salad, Southwestern chicken salad
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