Print

Fresh Southwest Chicken Salad Recipe with Creamy Cilantro-Lime Dressing

Fresh Southwest Chicken Salad - featured image
Print Recipe

A quick and healthy salad featuring smoky spiced chicken, fresh veggies, and a creamy cilantro-lime dressing that bursts with bold southwest flavors.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), trimmed
  • 1 tablespoon olive oil (for searing)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 cups mixed salad greens (romaine, baby spinach, or your favorite mix)
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh corn kernels (or frozen, thawed)
  • 1/2 cup diced red bell pepper
  • 1/4 cup thinly sliced red onion (optional)
  • 1 ripe avocado, diced
  • 1/2 cup Greek yogurt (or dairy-free coconut yogurt)
  • 1/4 cup fresh cilantro leaves, packed
  • Juice of 1 lime
  • 1 small garlic clove, minced
  • 1 tablespoon olive oil
  • 1 teaspoon honey or agave
  • Salt and pepper to taste

Instructions

  1. In a small bowl, mix cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Rub this spice blend evenly over both sides of the chicken breasts. Let it sit for at least 10 minutes or up to 30 minutes.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
  3. While the chicken cooks, toss together mixed greens, cherry tomatoes, black beans, corn, red bell pepper, and red onion in a large bowl. Dice the avocado last and add it just before serving.
  4. In a blender or food processor, combine Greek yogurt, fresh cilantro, lime juice, minced garlic, olive oil, honey, salt, and pepper. Blend until smooth and creamy, scraping down the sides if needed. Adjust seasoning to taste.
  5. Drizzle about half of the dressing over the salad base and toss gently to coat. Arrange the sliced chicken over the top, then drizzle remaining dressing or serve on the side.
  6. Add extra chopped cilantro or a squeeze of fresh lime juice if desired. Serve immediately.

Notes

Rest chicken before slicing to keep it juicy. If dressing is too thick, whisk in a splash of water or extra lime juice. Rinse canned black beans to reduce canned flavor and sodium. Toast corn lightly for smoky flavor. Fresh lime juice is key for dressing brightness. Dressing keeps up to 4 days refrigerated in an airtight container.

Nutrition

Keywords: southwest chicken salad, creamy cilantro-lime dressing, healthy salad, quick dinner, grilled chicken salad, gluten-free, dairy-free option

Find it online: https://tomyumy.com/fresh-southwest-chicken-salad-recipe-with-creamy-cilantro-lime-dressing-easy-and-healthy/