Southwest Chicken Salad Lime (Printable)
A fresh mix of grilled chicken, greens, black beans, and zesty lime dressing.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Salad
09 - 6 cups mixed salad greens (romaine, spinach, or spring mix)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels (fresh, frozen, or canned, drained)
13 - 1 red bell pepper, diced
14 - ½ small red onion, thinly sliced
15 - 1 avocado, diced
16 - ½ cup shredded cheddar or Monterey Jack cheese
17 - ¼ cup fresh cilantro, chopped
→ Lime Dressing
18 - ¼ cup fresh lime juice (about 2 limes)
19 - 2 tablespoons olive oil
20 - 1 tablespoon honey
21 - 1 teaspoon Dijon mustard
22 - 1 clove garlic, minced
23 - ½ teaspoon salt
24 - ¼ teaspoon black pepper
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a bowl and rub the mixture evenly over the chicken breasts.
03 - Grill the chicken for 6 to 7 minutes per side until fully cooked with an internal temperature of 165°F (74°C). Remove, rest for 5 minutes, then slice thinly.
04 - In a large bowl, toss together salad greens, cherry tomatoes, black beans, corn, diced bell pepper, sliced red onion, diced avocado, shredded cheese, and chopped cilantro.
05 - Whisk lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper in a separate bowl or jar until well combined.
06 - Drizzle the lime dressing over the salad and toss gently to coat evenly.
07 - Top the salad with sliced grilled chicken and serve immediately.
# Expert Advice:
01 -
- It tastes bright and alive, like summer in a bowl, even when its gray outside.
- You can prep the chicken ahead and throw the salad together in minutes when hunger strikes.
- Every bite has texture, color, and flavor without feeling heavy or complicated.
02 -
- If you overcook the chicken, it turns rubbery, so use a thermometer and pull it at 165 degrees exactly.
- Rinse your black beans or the salad will taste metallic and murky.
- Dice the avocado last or it will turn brown before you even sit down to eat.
03 -
- Let the chicken rest after grilling or all the juice will run out when you slice it.
- Shake the dressing in a jar with a tight lid instead of whisking, it emulsifies better and saves you a bowl.