Southwest Chicken Lime Salad (Printable)
Juicy grilled chicken combined with crisp greens, black beans, and zesty lime dressing for a fresh meal.
# 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 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 (approx. 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 black pepper
# How-To Steps:
01 - Preheat a grill or grill pan over medium-high heat. In a small bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture evenly over the chicken breasts.
02 - Grill the chicken breasts for 6 to 7 minutes per side or until the internal temperature reaches 165°F (74°C). Transfer to a plate and allow to rest for 5 minutes before slicing thinly.
03 - In a large bowl, combine mixed salad greens, halved cherry tomatoes, black beans, corn kernels, diced red bell pepper, thinly sliced red onion, diced avocado, shredded cheese, and chopped cilantro.
04 - Whisk together fresh lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper in a separate bowl or jar until well emulsified.
05 - Drizzle the lime dressing over the salad and toss gently to evenly coat all ingredients. Top with the sliced grilled chicken and serve immediately.
# Expert Advice:
01 -
- It tastes bright and satisfying without feeling heavy, even on warm nights when you don't want anything too rich.
- You can prep the dressing and chop the vegetables ahead, then toss everything together in minutes when you're ready to eat.
02 -
- Don't slice the chicken straight off the grill or all the moisture will escape and you'll end up with dry, chewy pieces.
- If your avocado isn't quite ripe, leave it out and add it to leftovers the next day once it's softened up.
03 -
- If your grill pan isn't hot enough, the chicken will steam instead of sear, so wait until you see a faint shimmer before adding the meat.
- Toss the avocado with a tiny squeeze of lime juice right after dicing to keep it from browning if you're prepping ahead.