Southwest Salad
This Southwest Chicken Salad is fresh, filling, and easy to make with simple ingredients, juicy chicken, and zesty dressing.
Servings: 4
Ingredients
For the Chicken
- 2 small boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 tablespoon Homemade Taco Seasoning or store-bought taco seasoning
- 2 teaspoons olive oil
For the Salad
- 2 hearts romaine lettuce chopped
- 1 (15 ounce) can black beans or pinto beans rinsed and drained
- 1 cup frozen corn defrosted
- ½ pint cherry tomatoes sliced in half
- 1 large Haas avocado diced
- 1 cup sweet bell peppers sliced
- ½ cup shredded cheddar cheese optional
- tortilla strips or chips optional
Cilantro Lime Dressing
- 1 teaspoon lime zest
- ¼ cup fresh lime juice 3-4 limes
- ⅓ cup extra virgin olive oil or avocado oil
- 1 tablespoon honey or agave
- ½ teaspoon kosher salt
- 1 clove garlic optional
- ½ cup cilantro leaves stems removed
- ½ small jalapeno seeds and ribs removed (optional)
- 1 tablespoon water if needed
Instructions
For the Chicken
- Preheat a grill to medium-high heat or place a grill pan on the stove and preheat over medium-high heat for 2-3 minutes to heat.
- If needed, trim any excess fat or gristle from the chicken and discard. Drizzle the chicken lightly olive oil, then sprinkle evenly with taco seasoning. Use your hands to rub the seasoning into both sides of the chicken so it is well coated.
- Place the seasoned chicken on the grill and cook for 6-7 minutes per side, or until the chicken reaches 165℉ (74℃).
- Once cooked, allow the chicken to rest on a cutting board for 5-10 minutes before slicing it into bite-sized cubes or strips.
Cilantro Lime Dressing
- To a small blender or food processor, add ¼ cup fresh lime juice, 1 teaspoon lime zest, ⅓ cup extra virgin olive oil, 1 tablespoon honey, ½ teaspoon kosher salt1 clove garlic , ½ cup cilantro leaves, and ½ small jalapenoBlend or pulse on high speed until everything is broken down and the dressing is smooth. Add water, 1 tablespoon at a time, if needed to smooth. Taste and add salt if needed.
For the Southwest Salad
- Add the chopped romaine to a large salad bowl or platter. Drizzle 1-2 tablespoons of the prepared dressing over the lettuce and toss to combine.
- Add the diced chicken, beans, tomatoes, corn, peppers, and shredded cheese. Toss and serve immediately with tortilla chips and the remaining dressing on the side.
Video
Notes
Option for Baking/Broiling Chicken: Bake the chicken at 400℉ for 15-18 minutes, or until the chicken reaches 165℉ (74℃). Alternatively, broil the chicken for 4-5 minutes per side, watching closely not to burn.
Vary the Toppings: Use leftover taco meat in place of chicken, pinto beans instead of black beans, skip the cheese, or add extras like red onion or corn salsa.
Salsa Ranch Dressing Option: If you don't like the cilantro lime dressing, combine ½ cup of ranch dressing with 1 teaspoon taco seasoning and a tablespoon or two of salsa.
Storage: This salad is best served immediately after preparation, as the avocado will brown and the greens will wilt. If you happen to have leftovers, store the components of the salad and dressing in individual airtight containers in the refrigerator for up to 3 days. Toss together right before serving.
Leftover Dressing: Store in airtight container in the refrigerator for up to 7 days. Shake before serving.
Nutrition
Calories: 325kcal | Carbohydrates: 27g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 610mg | Potassium: 934mg | Fiber: 10g | Sugar: 1g | Vitamin A: 7160IU | Vitamin C: 21.3mg | Calcium: 46mg | Iron: 2.5mg
