Southwest Chicken Salad Lime (Printable)
A fresh mix of grilled chicken, crisp veggies, black beans, and zesty lime dressing perfect for any day.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper
→ Salad
09 - 6 cups mixed salad greens (romaine, spinach, or spring mix)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels (fresh, frozen, or canned and drained)
13 - 1 red bell pepper, diced
14 - ½ small red onion, thinly sliced
15 - 1 avocado, diced
16 - ½ cup shredded cheddar or Monterey Jack cheese
17 - ¼ cup chopped fresh cilantro
→ Lime Dressing
18 - ¼ cup fresh lime juice (about 2 limes)
19 - 2 tablespoons olive oil
20 - 1 tablespoon honey
21 - 1 teaspoon Dijon mustard
22 - 1 clove garlic, minced
23 - ½ teaspoon salt
24 - ¼ teaspoon ground black pepper
# How-To Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper; rub evenly over chicken breasts.
03 - Grill chicken 6 to 7 minutes per side until internal temperature reaches 165°F; transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine salad greens, cherry tomatoes, black beans, corn, bell pepper, red onion, avocado, cheese, and cilantro.
05 - Whisk together lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
06 - Drizzle dressing over salad and toss gently to combine.
07 - Top salad with sliced grilled chicken and serve immediately.
# Expert Advice:
01 -
- It comes together in under 40 minutes, making weeknight dinners feel special without the stress.
- The lime dressing is tangy and bright enough to make you forget you're eating something healthy.
- Grilled chicken stays juicy, and the salad feels substantial enough to satisfy even if you skip dessert.
02 -
- If your chicken is more than an inch thick, pound it to an even thickness or it'll cook unevenly and you'll end up with one side dry and one side underdone.
- The lime dressing tastes almost sour when you make it, but it balances out once it sits on the warm salad for a minute, so trust the recipe and don't panic.
- Adding warm chicken to room-temperature salad greens is what makes this work; cold chicken on cold greens feels like a different, less satisfying dish.
03 -
- If you don't have a grill, a cast-iron skillet over high heat works almost as well and you'll still get that golden crust on the chicken.
- A squeeze of honey in the dressing is what keeps it from tasting like straight lime juice; don't leave it out thinking you're being healthier.