Southwest chicken lime salad (Print version)
A colorful blend of grilled chicken, black beans, corn, and fresh veggies with zesty lime dressing.
# What you'll need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ For the Salad
10 - 6 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup canned black beans, rinsed and drained
13 - 1 cup canned corn kernels, drained
14 - 1 red bell pepper, diced
15 - 1/2 small red onion, thinly sliced
16 - 1 avocado, diced
17 - 1/4 cup fresh cilantro, chopped
→ For the Lime Dressing
18 - 1/4 cup fresh lime juice (about 2 limes)
19 - 2 tbsp olive oil
20 - 1 tbsp honey
21 - 1 tsp Dijon mustard
22 - 1 clove garlic, minced
23 - 1/2 tsp salt
24 - 1/4 tsp black pepper
# How to make it:
01 - In a small bowl, mix the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over the chicken breasts.
02 - Heat a grill pan or skillet over medium-high heat. Add the chicken and cook 6–7 minutes per side, or until thoroughly cooked and juices run clear. Remove from heat, let rest for 5 minutes, then slice thinly.
03 - In a large salad bowl, combine the romaine lettuce, cherry tomatoes, black beans, corn, bell pepper, red onion, avocado, and cilantro.
04 - Whisk together all dressing ingredients in a small bowl until well combined.
05 - Add the sliced chicken to the salad. Drizzle with lime dressing and toss gently to combine. Serve immediately, garnished with extra cilantro if desired.
# Expert suggestions:
01 -
- Everything comes together in just 35 minutes but tastes like something from a restaurant
- The lime dressing is pure magic and you will want to put it on everything
- Leftovers actually hold up beautifully for lunch the next day
02 -
- Letting the chicken rest before slicing is nonnegotiable, otherwise all those juices end up on the cutting board instead of in the salad
- Dress the salad right before serving because the lime starts wilting the lettuce after about 15 minutes
- The dressing tastes best when made at room temperature, so pull the ingredients out while you prep
03 -
- Investing in a good grill pan makes such a difference for those restaurant quality marks
- Room temperature chicken cooks more evenly than cold straight from the fridge