Southwest Chicken Salad Recipe
This Southwest Chicken Salad recipe combines marinated chicken, fresh vegetables, and a creamy, flavorful dressing for a balanced, high protein meal. It's easy to customize and perfect for lunch or dinner.
Servings: 4 Salads
Calories: 365kcal
Equipment
Ingredients
Chicken + Marinade (optional but highly recommended)
- 2 chicken breasts butterflied if large
- 2 tbsp avocado oil
- 1 lime juiced and zested
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- ½ tsp Mexican oregano or regular oregano
Dressing:
- 2 medium avocado
- ½ cup cilantro leaves loosely packed
- ½ cup plain Greek yogurt
- ¼ cup avocado oil
- 4 garlic cloves
- 1 lime juiced
- ½ tsp salt
- 2-3 tbsp cold water add more or less based on your preferred dressing consistency.
Salad:
- 6 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup black beans drained and rinsed
- 1 cup corn
- 1 large avocado sliced
- ½ cup cojita cheese crumbled
- ½ red onion sliced
- Tortilla strips
Instructions
- In a large ziplock bag or bowl, combine all chicken ingredients together. Marinate the chicken in the refrigerator for 6-8 hours.
- Spray a grill pan or skillet with cooking spray, and heat on medium. Add the chicken breasts, and cook the chicken for 5-6 minutes on each side (you may have to do this in batches depending on how large your pan is). Ensure the chicken is cooked through to 165 degrees, then set aside to rest.
- While the chicken is cooking, add all dressing ingredients to a food processor and blend until smooth. Set aside.
- Slice the chicken, then assemble your salads with the remaining ingredients. Serve!
Notes
*Nutrition values based on using about 12 ounces of chicken breast.
Nutrition
Serving: 1 Salad + 2 tbsp dressing | Calories: 365kcal | Carbohydrates: 27g | Protein: 29g | Fat: 17g | Cholesterol: 77mg | Sodium: 604mg | Fiber: 9g | Sugar: 5g