Description
A bold and nutritious southwest chicken salad packed with lean protein, fresh vegetables, and a zesty lime cilantro dressing. Perfect for meal prep, lunch, or a light but satisfying dinner.
Ingredients
Scale
- For the chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- For the salad:
- 8 cups mixed greens (romaine, spinach, arugula)
- 1 can (15 oz) black beans, drained and rinsed
- 1.5 cups corn kernels
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 red onion, thinly sliced
- 1 avocado, diced
- 0.5 cup fresh cilantro, chopped
- 0.25 cup pumpkin seeds
- For the dressing:
- 0.33 cup olive oil
- 3 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne.
- 2. Pat chicken dry and rub the spice mixture evenly on both sides. Let rest for 15 minutes.
- 3. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until fully cooked (165°F internal temperature).
- 4. Remove chicken from heat, let it rest for 5 minutes, then slice into strips.
- 5. Prepare the vegetables: chop greens, dice bell pepper and cucumber, halve tomatoes, and slice onion.
- 6. In a bowl or jar, whisk together olive oil, lime juice, vinegar, garlic, cilantro, honey, cumin, salt, and pepper to make the dressing.
- 7. Assemble the salad by dividing greens into bowls and topping with chicken, beans, corn, vegetables, and avocado.
- 8. Drizzle dressing over the salad and garnish with pumpkin seeds and extra cilantro.
Notes
Avoid overcooking the chicken to keep it juicy. Add avocado just before serving to prevent browning. Store components separately for meal prep. Dressing can be refrigerated for up to 1 week. For extra flavor, lightly char the corn before adding.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 38g