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Flavorful Southwest Chicken Salad Recipe with Easy Zesty Cilantro Lime Dressing

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A quick and easy Southwest chicken salad featuring smoky spiced grilled chicken, fresh mixed greens, crunchy veggies, and a zesty cilantro lime dressing that adds vibrant flavor and creaminess without heaviness.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), grilled or pan-seared with southwest seasoning
  • 6 cups mixed salad greens (romaine, baby spinach, or spring mix)
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh corn kernels (about 2 ears or frozen, thawed)
  • 1/2 cup diced red bell pepper
  • 1/4 cup thinly sliced red onion
  • 1 avocado, diced
  • 1/4 cup shredded sharp cheddar cheese or queso fresco (optional)
  • For the dressing:
  • 1/2 cup fresh cilantro leaves, packed
  • Juice of 2 limes (about 1/4 cup / 60 ml)
  • 1/4 cup olive oil (extra virgin preferred)
  • 1 clove garlic, minced
  • 1 teaspoon honey or agave syrup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • For chicken seasoning:
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil for cooking chicken

Instructions

  1. Pat chicken breasts dry and rub with a mixture of 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, salt, and pepper.
  2. Heat a grill pan or skillet over medium-high heat with 1 tablespoon olive oil.
  3. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing thinly.
  4. While chicken cooks, rinse and drain black beans and corn if canned or frozen.
  5. Halve cherry tomatoes, dice red bell pepper, slice red onion thinly, and cube avocado.
  6. Toss all vegetables and greens together in a large bowl.
  7. In a blender or food processor, combine cilantro leaves, lime juice, olive oil, minced garlic, honey, cumin, chili powder, salt, and pepper.
  8. Blend until smooth and creamy, about 20-30 seconds. Taste and adjust seasoning or lime juice if needed.
  9. Add sliced chicken on top of the salad mixture.
  10. Drizzle with desired amount of cilantro lime dressing and sprinkle with shredded cheddar or queso fresco if using.
  11. Toss gently just before serving.
  12. Optional: Garnish with a few whole cilantro leaves, a wedge of lime, or crispy tortilla strips for extra freshness and crunch.

Notes

Let the cooked chicken rest before slicing to keep it juicy. Use fresh lime juice for best flavor. Adjust chili powder to taste for desired spiciness. The dressing keeps well refrigerated for up to 5 days; shake before use. Cook chicken in advance for quick assembly. Avoid overdressing the salad to prevent sogginess.

Nutrition

Keywords: Southwest chicken salad, cilantro lime dressing, grilled chicken salad, healthy salad, quick lunch, easy dinner, zesty dressing, fresh salad

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