Print

Quick & Healthy Southwest Chicken Salad with Creamy Cilantro-Lime Dressing

A bowl filled with a fresh southwest salad featuring lettuce, grilled chicken strips, black beans, corn, and creamy dressing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this high-protein Southwest Chicken Salad for a quick dinner or easy lunch meal prep. It features grilled chicken, black beans, corn, and avocado, topped with a zesty cilantro-lime dressing.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 head romaine lettuce, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn, thawed or drained
  • 1 large avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro
  • For the Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 2 tablespoons water (or more, for thinning)

Instructions

  1. Season the chicken breasts with chili powder, cumin, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, until fully cooked (internal temperature reaches 165°F). Remove chicken, let it rest for 5 minutes, then dice or shred it.
  3. Prepare the dressing: Combine Greek yogurt, lime juice, cilantro, minced garlic, and salt in a small bowl. Whisk until smooth. Add water one tablespoon at a time until you reach your desired consistency.
  4. Assemble the salad: In a large bowl, combine the chopped romaine lettuce, black beans, corn, diced avocado, cherry tomatoes, and cooked chicken.
  5. Drizzle the cilantro-lime dressing over the salad ingredients. Toss gently to coat everything evenly.
  6. Serve immediately or divide into containers for chicken salad meal prep.

Notes

  • For a spicy salad variation, add 1/4 teaspoon of cayenne pepper to the chicken seasoning or add 1 teaspoon of canned diced green chilies to the dressing.
  • If you prefer a chipotle ranch dressing, substitute the Greek yogurt base with 1/2 cup mayonnaise and 1/4 cup buttermilk, and add 1 teaspoon of adobo sauce from a can of chipotle peppers.
  • Add crushed tortilla strips just before serving for crunch, or keep them separate for meal prep.

Nutrition

Find it online: https://cookingbyfelix.com/quick-healthy-southwest-salad-chicken-recipe/