Southwest Chicken Salad

5 from 4 votes

Tender and juicy chicken breast served over a variety of fresh vegetables, and tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Salad

Cuisine: Mexican

Diet: Low Fat

Skill Level: Beginner

Servings:

Author: Rena

Ingredients

For chicken and marinade:

4 boneless skinless chicken breasts
2 tablespoons olive oil divided
1 lime juiced, and zested
1/4 cup cilantro leaves chopped
3-4 cloves garlic minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

For Salad:

4 cups packed romaine lettuce or 1 large head chopped
2 cups cherry tomatoes halved
8 ounces black beans one can, rinsed and drained
8 ounces corn one can, rinsed and drained
1 red onion thinly sliced
1 large avocado chopped
1/4 cup cilantro chopped

DRESSING:

1/4 cup olive oil
1 lime juiced and zest
2 cloves garlic minced
kosher salt and ground black pepper to taste

Instructions

Place the 4 boneless skinless chicken breasts in a shallow dish and add 1 tbsp of the 2 tablespoons olive oil, 1 lime juice plus zest, 3-4 cloves garlic, and seasonings (1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 cup cilantro leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper). Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
Meanwhile, combine all dressing ingredients (1/4 cup olive oil, 1 lime, 2 cloves garlic, and kosher salt and ground black pepper)into a small bowl and whisk until smooth.
Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
While the chicken cools, add all the salad ingredients to a bowl. (4 cups packed romaine lettuce or 1 large head, 2 cups cherry tomatoes, 8 ounces black beans, 8 ounces corn, 1 red onion, 1 large avocado, and 1/4 cup cilantro)
Top with juicy chicken and drizzle the dressing over.
Toss to combine then serve. Enjoy!

Notes

Chicken: using lean chicken breast is ideal, but you may use boneless chicken thighs. Want to sway the chicken with salmon or shrimp go right ahead.
Lettuce: I used romaine, but you can use head lettuce or a combination of greens.
Use fresh vegetables for the best flavors.
Swap olive with avocado oil or grapeseed oil.
You may substitute the lime with lemons.

Nutrition