Print

Southwest Chicken Salad with Cilantro-Lime Dressing

Close-up of a vibrant Southwest salad topped with grilled chicken, corn, black beans, tomatoes, and creamy green dressing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this satisfying Southwest Chicken Salad for a quick dinner or healthy meal prep. It features grilled chicken, black beans, corn, and avocado with a zesty, homemade cilantro-lime dressing.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 cups chopped romaine lettuce
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn, thawed or drained
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro (for garnish)
  • For the Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/4 cup water (or more, for thinning)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Season the chicken breasts with chili powder, cumin, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, until fully cooked (internal temperature reaches 165°F). Remove chicken from the skillet and let it rest for 5 minutes before dicing or shredding.
  3. Prepare the dressing: Combine Greek yogurt, lime juice, cilantro, minced garlic, water, salt, and pepper in a small bowl or blender. Whisk or blend until smooth. Add more water if you prefer a thinner consistency.
  4. In a large bowl, combine the chopped romaine lettuce, rinsed black beans, corn, and halved cherry tomatoes.
  5. Add the diced chicken to the salad mixture.
  6. Drizzle about half of the cilantro-lime dressing over the salad and toss gently to coat the ingredients.
  7. Divide the salad among serving bowls. Top each serving with diced avocado, shredded cheddar cheese, and a sprinkle of fresh cilantro.
  8. Serve immediately with extra dressing on the side. This salad is excellent for meal prep; store the dressing separately and add it just before eating.

Notes

  • For a gluten free southwest salad, confirm all spices and ingredients are certified gluten free.
  • To make this a high protein lunch salad, you can increase the chicken portion slightly.
  • If you prefer a spicier dressing, add 1/4 teaspoon of cayenne pepper to the dressing mixture.
  • For meal prepping, store the tortilla strips separately if you choose to add them, to keep them crunchy.

Nutrition

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