Southwest Chicken Power Salad (Printer View)

Protein-packed salad with grilled chicken, black beans, corn, and crisp vegetables in lime-cilantro dressing.

# Components:

→ Salad Base

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 4 cups mixed salad greens
03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 cup corn kernels, fresh or frozen
05 - 1 red bell pepper, diced
06 - 1/2 red onion, thinly sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 large avocado, sliced
09 - 1/4 cup fresh cilantro, chopped

→ Chicken Seasoning

10 - 1 tablespoon olive oil
11 - 1 teaspoon chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - Salt and black pepper to taste

→ Lime-Cilantro Dressing

16 - 3 tablespoons olive oil
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - 1/4 teaspoon ground cumin
21 - Salt and black pepper to taste
22 - 2 tablespoons fresh cilantro, chopped

# Method steps:

01 - Preheat grill or grill pan to medium-high heat. In a small bowl, combine 1 tablespoon olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper. Brush seasoning mixture evenly over both sides of chicken breasts.
02 - Place seasoned chicken on preheated grill and cook 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
03 - In a large mixing bowl, combine salad greens, drained black beans, corn kernels, diced red bell pepper, sliced red onion, and halved cherry tomatoes.
04 - In a jar or small bowl, whisk together 3 tablespoons olive oil, fresh lime juice, honey, minced garlic clove, 1/4 teaspoon ground cumin, salt, pepper, and 2 tablespoons fresh cilantro until well emulsified.
05 - Drizzle half of the prepared dressing over the salad mixture and toss gently until all components are evenly coated. Arrange sliced chicken breast and avocado slices on top of the dressed salad.
06 - Drizzle remaining dressing over the plated salad and garnish with fresh chopped cilantro. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • It's genuinely filling enough for a main course, so you won't find yourself hunting the pantry an hour later.
  • The lime-cilantro dressing is bright and addictive, turning simple vegetables into something that tastes intentional and special.
  • Everything can be prepped ahead and assembled in minutes, which means weeknight dinners that don't feel rushed.
02 -
  • Don't slice the avocado until you're ready to eat—it oxidizes quickly and turns an unappetizing shade of gray even though it's still fine to eat.
  • If your dressing breaks or looks separated, it's probably just the oil rising to the top, so give it another good shake before using it.
  • Grilling chicken on high heat works best when the breasts are roughly the same thickness—pound them gently if some spots are thicker than others.
03 -
  • If you don't have a grill, a hot cast-iron skillet creates the same flavorful crust on the chicken with that satisfying caramelization.
  • The dressing is so good you'll want to make it by the jar-full—it works on grain bowls, roasted vegetables, and honestly just eaten with tortilla chips.
  • Taste the salad before serving and add extra salt if it needs it, since the dressing is where seasoning really registers.
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