Description
A vibrant Southwest chicken salad featuring marinated chicken, black beans, corn, and fresh vegetables topped with creamy avocado dressing. Ready in just 20 minutes of active prep time.
Ingredients
Scale
- 4 boneless skinless chicken breasts (6 oz each)
- 3 tablespoons olive oil (divided)
- 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
- 4 cups romaine lettuce (chopped)
- 1 1/2 cups 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
- 1/4 cup olive oil
- 1/4 cup water
- 1/4 cup cilantro, basil or parsley leaves
- 1 lime (juiced)
- 2 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Whisk together two tablespoons olive oil, lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper in a mixing bowl. Alternatively, pulse in a food processor until combined.
- Combine marinade and chicken in a shallow dish or plastic bag. Marinate in the refrigerator for 2-6 hours for best flavor.
- Prepare the avocado dressing by blending all dressing ingredients in a food processor until creamy. Set aside.
- Heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden brown and internal temperature reaches 160°F.
- Let chicken rest for 2-3 minutes, then slice into strips.
- Layer chopped lettuce in a large bowl with beans, corn, tomatoes, and chicken strips. Drizzle with avocado dressing before serving.
Notes
- Pound chicken breasts to even thickness for uniform cooking and better marinade absorption
- Don’t skip the marinating time – it makes a huge difference in flavor and tenderness
- Add water gradually to the dressing for your preferred consistency
- Grill the corn for extra smoky flavor before adding to the salad
- Keep dressing separate until serving to prevent soggy lettuce
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Pan-seared
- Cuisine: Southwestern, Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken salad recipe, avocado dressing salad, Mexican chicken salad, healthy chicken salad, meal prep salad, protein packed salad, tex-mex salad