Southwest Chicken Salad Lime (Printer-friendly)
Spiced grilled chicken with fresh vegetables and zesty lime dressing in a colorful Southwest salad.
# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad
09 - 6 cups chopped romaine lettuce
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels (fresh, canned, or thawed)
13 - 1/2 red onion, thinly sliced
14 - 1 avocado, sliced
15 - 1/4 cup fresh cilantro leaves, chopped
→ Lime Dressing
16 - 3 tablespoons fresh lime juice
17 - 2 tablespoons extra-virgin olive oil
18 - 1 tablespoon honey
19 - 1 teaspoon Dijon mustard
20 - 1 garlic clove, minced
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper
# Method:
01 - Preheat grill or grill pan to medium-high heat.
02 - Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub the spice blend and olive oil evenly over both sides of the chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side, or until fully cooked and juices run clear. Remove and let rest for 5 minutes before slicing thinly.
04 - In a large bowl, toss together chopped romaine, halved cherry tomatoes, black beans, corn, sliced red onion, avocado, and chopped cilantro.
05 - Whisk lime juice, extra-virgin olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until emulsified.
06 - Drizzle the dressing over the salad mixture and toss gently to coat all ingredients evenly.
07 - Place sliced grilled chicken atop the dressed salad and serve immediately.
# Expert Tips:
01 -
- It comes together faster than you'd think, yet tastes like you spent hours perfecting it.
- The lime dressing is tart and alive, cutting through the richness of avocado in the best way possible.
- You can prep everything ahead and toss it all together right before eating, making it perfect for busy weeknights.
02 -
- Don't slice the avocado until you're ready to serve—it browns so quickly, and there's nothing sadder than brown avocado on a salad that should feel fresh and vibrant.
- If your chicken breasts are thick, pound them to an even half-inch thickness before seasoning so they cook evenly and don't end up with a raw center and burnt exterior.
03 -
- Let your grilled chicken rest for five minutes before slicing—it seems like a small thing, but those five minutes make the difference between tender and tough.
- Toast your spices in a dry pan for thirty seconds before mixing them together if you want the flavors to pop even more intensely, though it's not necessary.