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Simple Southwest Chicken Salad with Zesty Lime Dressing

Close-up of seasoned chicken chunks atop a fresh southwest chicken salad with corn, black beans, and avocado.
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Make this fresh, high-protein Southwest Chicken Salad for a quick lunch or easy weeknight dinner. It features grilled chicken, black beans, corn, and a bright cilantro-lime dressing, perfect for meal preparation.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 ounces mixed greens or romaine lettuce
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed (or fire-roasted corn)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 avocado, diced
  • 1/4 cup red onion, thinly sliced
  • For the Zesty Lime Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon honey or maple syrup
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Season the chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper. Rub the spices evenly over both sides.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breasts for 6 to 8 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the skillet and let it rest for 5 minutes before dicing or shredding.
  3. Prepare the dressing: In a small bowl or jar, whisk together the 1/4 cup olive oil, lime juice, cilantro, minced garlic, honey, salt, and pepper until well combined.
  4. Assemble the salad base: In a large bowl, combine the mixed greens, black beans, corn, cherry tomatoes, red bell pepper, and red onion.
  5. Add the cooked chicken to the salad mixture.
  6. Drizzle the zesty lime dressing over the salad ingredients. Toss gently to coat everything evenly.
  7. Top the salad with the diced avocado just before serving.
  8. For meal prep, store the dressing separately and add it just before eating.

Notes

  • To make this recipe gluten free, confirm all spice blends are certified gluten free.
  • For a creamy dressing option, substitute 2 tablespoons of the olive oil in the dressing with plain Greek yogurt.
  • You can grill the chicken instead of pan-searing for a smokier flavor.

Nutrition

Find it online: https://devourdish.com/southwest-chicken-salad-recipe/