Description
Southwest chicken salad brings together seasoned shredded chicken, black beans, corn, and a zesty lime dressing that makes your lunch genuinely satisfying. Crispy tortilla strips and fresh cilantro give you a dish that tastes both hearty and light, perfect for meal prep or whenever you need something quick and tasty.
Ingredients
Scale
Proteins and Vegetables:
- 2 pounds chicken breast
- 4 cups romaine lettuce
- 1 red bell pepper
- 1 red onion
- 2 cups cherry tomatoes
- 1 jalapeño
- 1 can black beans
- 1 cup corn
- 2 avocados
- 1/2 cup cilantro
Dairy and Cheese:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Dressing and Seasonings:
- 1/2 cup lime juice
- 1/4 cup olive oil
- 2 cloves garlic
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pat your 2 pounds of chicken breasts dry using paper towels, then season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 2 tablespoons of your olive oil in a large skillet over medium-high heat for about 2 minutes until the surface shimmers.
- Place the chicken in the hot skillet and let it cook undisturbed for 6 to 7 minutes on the first side.
- Flip each piece of chicken and continue cooking for another 6 to 7 minutes until your meat thermometer reads 165°F at the thickest part.
- Move the cooked chicken to a cutting board and allow it to rest for 5 minutes, then cut it into bite-sized pieces.
- In a small bowl, combine your remaining 2 tablespoons of olive oil with 1/2 cup lime juice, 2 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper, whisking until everything blends together.
- Fold in 1/2 cup sour cream to your dressing until the texture becomes smooth and consistent.
- Tear 4 cups of romaine lettuce into bite-sized pieces and place them in your large mixing bowl.
- Drain and rinse 1 can of black beans, then add them to your lettuce along with 1 cup corn, your diced red bell pepper, thinly sliced red onion, 2 cups halved cherry tomatoes, and 1 minced jalapeño.
- Toss in your cooked chicken pieces, 1 cup shredded cheddar cheese, and 1/2 cup fresh cilantro.
- Pour your prepared dressing over everything in the bowl and toss until all your ingredients are evenly coated.
- Arrange the salad on serving plates and top each portion with slices from 2 avocados right before your guests eat.
Notes
- Let your chicken rest for those full 5 minutes after cooking so the juices redistribute and keep the meat tender and moist when you cut it up.
- Prep all your vegetables ahead of time since the salad comes together quickly once the chicken is ready, which keeps everything fresh and prevents the lettuce from wilting.
- Mix the dressing a few hours before serving if you can, as the flavors blend and deepen, then give it a quick stir before tossing with the salad.
- Add the avocado just before serving because it browns and turns mushy if it sits in the dressing, so your salad stays looking bright and fresh on the plate.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 421 kcal
- Sugar: 3 g
- Sodium: 502 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 43 g
- Cholesterol: 112 mg