Southwest Chicken Power Salad (Printable version)

A vibrant blend of grilled chicken, black beans, corn, and fresh veggies brightened with lime-cilantro dressing.

# Ingredient list:

→ Chicken and Seasoning

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - Salt and black pepper to taste

→ Salad Components

08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup corn kernels (fresh, frozen, or canned)
10 - 1 red bell pepper, diced
11 - 0.5 red onion, thinly sliced
12 - 1 cup cherry tomatoes, halved
13 - 4 cups mixed salad greens
14 - 1 large avocado, sliced
15 - 0.25 cup fresh cilantro, chopped

→ 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 - 0.25 teaspoon ground cumin
21 - Salt and black pepper to taste
22 - 2 tablespoons fresh cilantro, chopped

# Step-by-step guide:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Brush the spice mixture over both sides of the chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and internal juices run clear. Allow to rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine salad greens, black beans, corn, red bell pepper, red onion, and cherry tomatoes.
05 - In a jar or small bowl, whisk together olive oil, lime juice, honey, minced garlic, cumin, salt, pepper, and cilantro until well blended.
06 - Pour half of the dressing over the salad mixture and toss gently to coat evenly.
07 - Arrange sliced chicken and avocado on top of the salad. Drizzle with remaining dressing and garnish with chopped cilantro.
08 - Transfer to serving plates and serve immediately.

# Expert tips:

01 -
  • It comes together faster than takeout but tastes like you actually spent time thinking about lunch.
  • One salad keeps you full for hours without that heavy feeling afterward.
  • The lime-cilantro dressing is so good you'll find yourself wanting it on everything.
02 -
  • Slice the avocado last minute or it will brown faster than you can plate the salad, leaving you with sad gray slices.
  • Let the chicken rest after grilling instead of cutting into it right away, this keeps all the juices where they belong instead of on your cutting board.
  • Taste the dressing before you add it all at once, lime and salt levels vary depending on what you're using.
03 -
  • Pat your chicken dry before seasoning and grilling, wet chicken steams instead of sears and tastes less interesting.
  • Make the dressing while the chicken is resting so everything comes together warm, when the flavors are most alive and ready to meet the cool greens.
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