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Southwest Chicken Salad with Lime Cilantro Dressing Recipe

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4.1 from 11 reviews

This vibrant Southwest Chicken Salad features juicy marinated chicken breasts seared to perfection and served over a bed of fresh romaine lettuce, cherry tomatoes, black beans, and corn. Topped with a creamy avocado dressing infused with cilantro and lime, this salad brings zesty Southwestern flavors with a healthy twist, perfect for a satisfying and colorful meal.

  • Total Time: 6 hours 25 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 4 boneless skinless chicken breasts (approximately 6 ounces 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

Salad

  • 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

Avocado Dressing

  • 1/4 cup olive oil
  • 1/4 cup water (or more for thinner consistency)
  • 1/4 cup cilantro, basil or parsley leaves
  • 1 lime (juiced)
  • 2 cloves garlic (minced)
  • Salt and pepper (to taste)

Instructions

  1. Mix Marinade: In a mixing bowl, whisk together two tablespoons of olive oil, lime juice, chopped cilantro, minced garlic, chili powder, ground cumin, salt, and black pepper until well combined. Alternatively, pulse these ingredients in a food processor for an evenly blended marinade.
  2. Marinate Chicken: Place the chicken breasts in a shallow dish or large plastic bag and pour the marinade over them. Ensure all pieces are coated evenly. Cover and refrigerate for 2 to 6 hours to allow the flavors to infuse.
  3. Blend Dressing: After marinating the chicken, prepare the avocado dressing. Add avocado, olive oil, water, cilantro (or basil/parsley), lime juice, minced garlic, salt, and pepper to a food processor and blend until creamy and smooth. Adjust the water quantity to reach your desired dressing consistency. Set aside.
  4. Cook Chicken: Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from marinade and sear each breast for 4-5 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 160°F (71°C).
  5. Rest Chicken: Remove the cooked chicken from the skillet and let it rest for a few minutes to retain juices. Then slice the chicken into strips.
  6. Assemble Salad: In a large salad bowl, combine the chopped romaine lettuce, black beans, corn, cherry tomatoes, red onion, and sliced chicken strips. Drizzle the creamy avocado dressing over the top and toss gently to combine before serving.

Notes

  • For best flavor, marinate the chicken for the full 6 hours, but a minimum of 2 hours works well.
  • To make the dressing thinner, add more water one tablespoon at a time while blending.
  • You can substitute grilled chicken for the skillet-cooked version if preferred.
  • This salad is great for meal prep and can be stored in the refrigerator for up to 2 days; keep dressing separate until ready to serve.
  • Adjust seasoning in the dressing to your taste, adding more lime juice or salt if desired.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: Southwestern
  • Diet: Low Fat

Find it online: https://monicarecipes.com/southwest-chicken-salad-with-lime-cilantro-dressing-recipe/